These tacos use lightly blackened Alaska Pacific cod as the base, paired with feta, tequila lime aioli, avocado, Napa cabbage, and cucumber pico de gallo.[8] The blackening spice and feta give the cod a more savory, robust profile compared with standard grilled fish tacos.[8] The fish stays moist under the spice crust, while the cabbage and pico add a fresh crunch and the avocado rounds out the texture with richness.[8] On the menu they sit alongside other fish taco options and are often framed as a signature cod preparation for guests who want something bolder than plain grilled fish.[8]