Pat cod fillets completely dry with paper towels before seasoning to ensure proper browning and prevent steam from making the fish soggy during cooking.

Blend chipotle chiles in adobo sauce with mayonnaise and sour cream, then strain through a fine sieve for a silky, restaurant-quality sauce without chunks.

Lightly char flour tortillas in a dry skillet for 20-30 seconds per side to add nutty flavor and prevent them from falling apart when filled with moist ingredients.

Toss shredded cabbage with fresh lime juice and a pinch of salt 10 minutes before assembling to gently soften it while maintaining crunch, and the acid prevents wilting.

Use medium heat and cook cod for 4-5 minutes per side until it reaches 145°F internally—this prevents overcooking and keeps the fish moist and delicate rather than dry and flaky.