Tender fish marinated with coconut lime, topped with crisp slaw and crema, served in warm tortillas for a vibrant meal.
# What You’ll Need:
→ Fish & Marinade
01 - 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia)
02 - 1 cup coconut milk
03 - Zest and juice of 2 limes
04 - 2 tablespoons olive oil
05 - 2 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon black pepper
→ Slaw
10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - 0.25 cup chopped fresh cilantro
13 - 2 tablespoons lime juice
14 - 1 tablespoon olive oil
15 - 0.5 teaspoon salt
→ Coconut Lime Crema
16 - 0.5 cup sour cream or Greek yogurt
17 - 2 tablespoons coconut milk
18 - 1 tablespoon lime juice
19 - 0.5 teaspoon lime zest
20 - Pinch of salt
→ Assembly
21 - 8 small corn or flour tortillas, warmed
22 - Lime wedges, for serving
23 - Extra cilantro, for garnish
# How-To Steps:
01 - Combine coconut milk, lime zest and juice, olive oil, garlic, cumin, chili powder, sea salt, and black pepper in a large bowl or zip-top bag. Add the fish fillets and coat thoroughly. Refrigerate for at least 30 minutes, up to 2 hours for more flavor.
02 - Mix shredded red cabbage, shredded carrots, cilantro, lime juice, olive oil, and salt in a medium bowl. Toss well and set aside to let flavors meld.
03 - Whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and salt in a small bowl until smooth. Refrigerate until serving.
04 - Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill for 3 to 4 minutes per side, until cooked through and easily flaked with a fork. Transfer to a plate and rest a few minutes, then break into large chunks.
05 - Layer grilled fish in warmed tortillas, top with slaw, drizzle coconut lime crema, and garnish with extra cilantro and a squeeze of lime. Serve immediately.
