- Pour the vinegar, water and brown sugar in a pan over medium heat and stir until smooth, then set aside in the refrigerator.
- Take out 2 bowls; place the shredded cabbage in one and the carrots in the other.
- Once the mixture in the refrigerator has chilled, pour it over the cabbage and carrots and let it steep for an hour.
Preparation for the tacos:
- Mix all the ingredients for the sauce and set aside until final plating.
- Let the cod thaw and sponge it off with a paper towel once it’s ready. Dice it. Season with salt and pepper to taste, splash some oil in a pan, then grill the cod, about 3 minutes per side.
- Finish by draining the cabbage and carrots. You’re now ready to assemble your tacos: pour some sauce in the corn tortillas, drop the diced cod, and garnish with the vegetables of your liking. Get ready for a burst of flavour!