Bring a pot of salted water to a boil. Add diced red and golden potatoes and cook for 6–8 minutes, just until slightly tender but not falling apart. Drain and let them steam dry.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook 8–10 minutes, stirring occasionally, until golden and crispy. Remove and set aside.

Pat cod dry. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, ½ tsp salt, and black pepper. Rub evenly over the fish.

In the same skillet, add remaining olive oil. Cook cod over medium-high heat for 3–4 minutes per side, depending on thickness, until opaque and flaky. Add garlic during the last minute so it doesn’t burn. Squeeze fresh lime juice over the fish and gently break into large flakes.

Return crispy potatoes to the skillet and gently toss with the fish. Taste and adjust salt if needed.

Char tortillas directly over a flame or heat in a dry skillet until soft and lightly blistered.

Spoon fish and potato mixture into tortillas. Top with cilantro, diced onion, avocado, and a squeeze of lime.

Enjoy!