Pat the cod dry with paper towels and cut into 8 even pieces (about 2 oz each). In a bowl combine olive oil, shredded kaffir lime leaves, minced garlic, ground cumin, smoked paprika, lime juice, kosher salt and black pepper. Add cod pieces and gently toss to coat. Marinate at room temperature for 10 minutes (or up to 30 minutes chilled).

Cook Fish

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon oil. When oil shimmers, add cod pieces in a single layer without crowding. Cook 2–3 minutes per side for 1/2-inch thick pieces, or until golden, opaque and flaky (internal temp 145°F / 63°C). Transfer to a plate and keep warm. If pieces are thicker, cook 3–4 minutes per side. Reserve any pan juices for finishing if desired.

Cabbage & Pico de Gallo Relish

While the fish marinates, combine shredded green and red cabbage in a large bowl. Add diced tomato, red onion, minced jalapeño, and chopped cilantro.

Whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper; pour over the cabbage mixture and toss thoroughly to combine. Taste and adjust seasoning. Let sit for at least 10 minutes so flavors meld; refrigerate if making ahead.

Kaffir Lime Tartar Sauce

In a small bowl whisk together 1/2 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Stir in diced dill pickle, chopped capers, kaffir lime zest and juice, minced shallot, chopped dill, sugar, salt and pepper. Taste and adjust acidity or seasoning. Chill at least 10 minutes to let flavors develop.

Chipotle Aioli

In a bowl combine 1/2 cup mayonnaise, minced chipotle in adobo, lime juice, minced garlic, honey, smoked paprika and salt. Whisk until smooth and emulsified. Taste and add more chipotle for heat or a splash of water to loosen consistency if needed. Refrigerate until serving.

To Serve

Warm tortillas: Heat a dry skillet over medium heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred; keep wrapped in a clean towel to stay warm.

Assemble tacos: Spread about 1 tablespoon kaffir lime tartar on each tortilla, then place a piece of cooked cod in the center. Top with 2–3 tablespoons cabbage & pico de gallo relish, a drizzle (about 1 teaspoon) of chipotle aioli, and a few cilantro leaves. Add avocado slices if using. Serve with lime wedges for squeezing.

Make ahead & storage: Tartar and aioli will keep in an airtight container in the refrigerator for up to 3 days. Prepared cabbage relish is best within 24 hours. Cooked fish is best served immediately but can be refrigerated for up to 24 hours and reheated gently.