In a shallow bowl or ziploc bag, combine 1/4 cup jalapeño infused olive oil, juice and zest of 1 lime, hot sauce, chili powder, cumin, and 1 tsp salt. This is the marinade, mix well.
Chop the cod into small filets and add the cod to the marinade. Coat well and place in fridge for 30 minutes to 1 hour.
While the fish is marinating, shred the cabbage, carrot, and jicama using a large food processor with a shredding blade. Or cut by hand if you don’t have a food processor.
Toss the cabbage, jicama, and carrot with 1/4 cup jalapeño infused olive oil, juice of 1 lime, 1/2 cup packed cilantro, and 1 tsp salt.
When the fish has finished marinating, place in a baking dish and bake for 10-12 minutes. Baking time will vary depending on how small you cut the filets.
Assemble tacos. Warm and crisp the tortillas over a medium flame of a gas range. Leave on the flame for 15 seconds each side. If you don’t have a gas range, you can crisp up the tortillas in the oven or in a skillet.
Add the fish filets, slaw, sliced jalapeño, and freshly cut avocado to your tortilla and enjoy!