Corn tortillas topped with smashed avocado, charred red cabbage, seasoned cod, queso fresco, grilled scallions and fresh lime.
Preheat grill to high heat. Clean and oil grates.
Place cod on tinfoil and red cabbage and scallions on a plate to prepare for grilling. Drizzle cod, red cabbage and scallions with extra virgin olive oil. Sprinkle Old Bay seasoning overtop cod. Sprinkle garlic salt and pepper overtop red cabbage and scallions.
Reduce grill heat to medium. Place cod (keep on tinfoil) onto one side of the grill. Place red cabbage slices directly onto the other side of the grill. Place scallions onto the top rack of the grill away from direct heat.
Grill fish and veggies until cabbage is lightly charred and fish flakes easily with a fork. Flip cabbage halfway through cooking time. Remove fish and veggies from grill. Squeeze the halved lime overtop the fish and flake the fish. When cooled slightly, roughly chop red cabbage and scallions.
Assemble tortillas by spreading each with smashed avocado, add roughly chopped red cabbage, flaked cod, scallions and queso fresco. Serve with lime wedges.
*To heat corn tortillas, place a cast-iron skillet over medium heat. Add tortillas and heat 30-60 seconds, flip, then heat an addition 30-60 seconds or until tortilla puffs a bit and develops a bit of color and light char. Repeat with all tortillas and keep warm in a clean dish towel. Alternatively, you can carefully heat tortillas one at a time directly over a gas flame, flipping tortillas with tongs and keeping a very close watch so they don’t catch fire. To heat flour tortillas, place a stack inside a clean dish towel. Heat for 30 seconds in the microwave.
Fresh fish should be kept in the coldest part of your refridgerator or on ice at 32 degrees F.