Preheat oven to 350º degrees.

Place a splash of water at the bottom of an oven-safe dish.

Sprinkle with Spice Kings "The Juicy Steak" Seasoning on both sides and add the cod fillets to the dish.

Drizzle a small amount of the Yellowbird Sauce 100% Natural Serrano Sauces over the top of the cod filets to allow the flavors to bake in.

Place in the oven and bake for 25-30 minutes or until the fish is flaky.

While the cod is cooking, now is the perfect time to make the coleslaw mixture.

In a medium-sized bowl, add the premade coleslaw mixture, mayo, Taste Elevated Sweet & Spicy Mustard Seeds, and Jelly Queens Black Garlic Rosemary Sauce.

Mix this well and cool in the refrigerator while the cod continues to bake.

Once the cod is flaky, remove it from the oven and shred it up with two forks. Set this aside to cool for a few minutes.

While the cod filets are cooling, place corn tortillas in a paper towel and warm them up in the microwave for about 25-30 seconds.

Next, get the coleslaw mixture from the refrigerator.

To assemble the Tex-Mex Fish Tacos, place a corn tortilla on a plate. Add the shredded cod, then place some coleslaw over the top. Lastly, add another drizzle of the Yellowbird Sauce 100% Natural Serrano Sauces over the coleslaw and enjoy!