Preheat your oven's broiler to high, positioning the oven rack about 6 inches below it. This will ensure the fish cooks evenly and gets a nice char.
Take about 1 and a half pounds of wild caught cod and place it on a baking sheet. Brush the fish generously with grapeseed oil.
In a mixing bowl, combine smoked paprika, dried Italian seasoning, salt, pepper, garlic powder, onion powder, crushed red pepper flakes, and cayenne pepper. Stir these spices together until well mixed.
Sprinkle the spice mixture evenly over the top of the cod. Press gently so the spices adhere well to the fish.
Once seasoned, slide the baking sheet into the preheated oven and broil the fish for about 6 to 8 minutes. Keep an eye on it until the fish turns opaque and flakes easily with a fork.
Meanwhile, in a large bowl, combine shredded napa cabbage, chopped blood orange, chopped cilantro, lime juice, and a pinch of salt and pepper. Toss everything together until every piece is coated.
Once the fish is done, remove it from the oven and let it cool for a minute. Then, use a fork to break the fish into large chunks.
Now it’s time to assemble the tacos! Take a corn tortilla and add a generous serving of the broken fish. Top it with a scoop of your cabbage slaw, a slice or two of avocado, and a few thin slices of radish.
Finish off each taco with a squeeze of fresh lime juice and serve with tortilla chips on the side.
