To a large bowl, add green cabbage, purple cabbage, lime juice, cilantro, honey, salt, and pepper. Gently toss to coat and set aside.

To a food processor add, avocado, garlic, cilantro, cumin, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt. Blend until smooth and looks like a puree or dressing. Set aside.

To a small bowl, add garlic powder, smoked paprika, ground cumin, sea salt, ancho chili powder, and ground black pepper. Stir to blend everything together.

Season both sides of cod with spice blend and gently rub in.

Heat a large non-skillet skillet to medium high heat.

Add avocado oil to pan once hot and immediately add seasoned cod. Sear each side for 2-3 minutes until done.

Remove cod from pan and set on a plate to rest.

To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.

Assemble Baja Fish Tacos: To one heated corn tortilla add avocado crema, slaw, cod, and optional pico de gallo.