Cut the cod loin into bite-sized pieces and place in a large bowl. Drizzle with avocado oil and season to taste with Blackstone All Purpose Seasoning and Blackened Steak Seasoning. Allow to marinate for 20 minutes.
In a separate large bowl, prepare the Pico de Gallo Slaw by combining cabbage, red onion, jalapeño, tomatoes, cilantro, lime juice, and olive oil. Season with salt and pepper, mix well, and set aside.
In a small bowl, make the Smoky Aioli by stirring together the mayonnaise, garlic, smoked paprika, and lemon juice. Set aside.
Heat your griddle or skillet to medium-high and drizzle with a thin layer of oil. Add the marinated fish and sear for 1–2 minutes on all sides until cooked through. Slide the fish to the side (or remove it) and warm the tortillas on the griddle for about 30 seconds per side.
To assemble, place tortillas in a taco rack or hold in your hand. Add the cooked fish, top with Pico de Gallo Slaw, and drizzle with Smoky Aioli. Serve immediately and enjoy.
