CHIPOTLE FISH TACOS WITH ZESTY AVOCADO CREMA!

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and set aside. 2. Make the pickled onions, if using. Warm the vinegar over the stove until just before boiling. Next, add the onions, vinegar, water, honey, cilantro, sesame seeds, salt and pepper to a jar and cover with a seal-tight cover. Shake to combine and set aside. 3. Make the crema. Add the cottage cheese, avocado, cilantro, lime zest, lime juice, salt, cumin and pepper to a food processor and process until smooth. 4. Make the fish. First, add the spices (chipotle chili powder, cumin, garlic powder, paprika, salt) to a small bowl and mix to combine. Add the cod to the sheet pan, then cover each filet with the spice mixture. Drizzle with olive oil and place in the oven for 10-12 minutes, until the fish flakes easily with a fork. 5. Next, make the salsa. Add the chopped cherry tomatoes, jalapeño, cilantro, lime juice, salt and pepper to a bowl. Mix to combine. 6. Assemble the tacos. Add the crema to each tortilla, then some red cabbage, fish, salsa, pickled onions, sauce of your choice and cilantro.