Cornmeal-Crusted Fish Tacos with Bell Pepper, Onion & Avocado Slaw

Directions

1. Preheat the oven to 450°F and position a baking sheet inside to heat.
2. Wash and dry all produce, then slice the onion lengthwise into thin strips and place them on the baking sheet.
3. Quarter the peppers, seed them, then cut into thin strips; add to the sheet with the onions. Toss with oil, chili powder, and salt, spreading in an even layer.
4. Pat the cod dry, cut into 1-inch fingers, and arrange on a plate. Coat lightly with cornmeal and a pinch more chili powder and salt on both sides.
5. When the vegetables have started to soften, remove the sheet from the oven, push veggies to one side, and lay the cod on the other side; drizzle with a bit more oil.
6. Return the sheet to the oven and bake until the fish is cooked through and the vegetables are fork-tender, about 8–10 minutes.
7. While everything cooks, juice half a lime into a bowl and cut the remaining lime into wedges; whisk in the ranch dressing and a pinch of salt to taste.
8. Halve and pit the avocado, scoop the flesh, and finely dice; stir into the dressing with the shredded cabbage to form the slaw, then combine well.
9. Warm the tortillas as desired, then fill each with roasted veggies, cod, and a portion of the slaw; serve with extra slaw on the side.