Soy Seared Cod Tacos with Spicy Slaw

Make the Tacos
2 Heat the olive oil over medium-high heat in a large skillet. 
9 Once the oil is shimmering, add the fish and begin to sear, sprinkling with black pepper. The fish will whiten on the bottom and around the sides as it cooks, and you will flip it once. (This should take 3-5 minutes, depending on the thickness of the fish.)
3 Once you've flipped the fish, pour the soy sauce on top of it, and cook until the fish is cooked through. Remove from the heat and add the sesame seeds as garnish.
Make the Slaw
6 Combine the wet ingredients — soy sauce, lemon juice, olive oil, sesame oil and vinegar — in a bowl. Whisk to combine. 
10 Add the ginger, brown sugar, sesame seeds, salt, pepper, Sriracha and the peanut butter to the wet ingredient mixture. Whisk until smooth.
7 Add the julienned cabbage to the dressing when you're ready to make the tacos. (These two elements can be stored separately and will last longer if you do so, as the slaw will become soggy if the dressing and cabbage are stored together.)
8 Place the fish in the middle of a warmed tortilla, then top with the slaw. Consume immediately, and enjoy!