These tacos are simple and delicious. The sweet and savory combination of Coombs maple syrup and miso adds bold flavor to light fish while a crunchy purple cabbage slaw with creamy lime dressing adds the perfect citrusy crunch.
Preheat oven to 425 degrees F.
In a medium sized bowl, stir together all ingredients for the slaw except the cabbage. Add cabbage and toss to coat. Cover and refrigerate.
Stir together the tablespoon of maple syrup, miso paste, garlic, 2 tablespoons green onion, and olive oil and pour over the cod, ensuring that all of the cod fillet is coated. Allow to marinate for 15 minutes.
Place marinated cod onto a parchment lined baking sheet and brush any residual marinade over the top. Bake at 425 degrees F until fish flakes apart, about 15 minutes.
Break fish into 1-2 inch pieces.
Heat tortillas in a dry skillet until warm and serve each topped with the fish, slaw, and remaining green onions. Serve remaining slaw on the side.