Marinated grilled fish in coconut lime, topped with crunchy slaw and creamy crema, wrapped in warm tortillas.
# What You Need:
→ Fish & Marinade
01 - 1½ 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 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
→ Slaw
10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - ¼ cup chopped fresh cilantro
13 - 2 tablespoons lime juice
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
→ Coconut Lime Crema
16 - ½ cup sour cream or Greek yogurt
17 - 2 tablespoons coconut milk
18 - 1 tablespoon lime juice
19 - ½ 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:
01 - In a large bowl or zip-top bag, blend coconut milk, lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add fish fillets, turning to thoroughly coat. Cover and chill in the refrigerator for 30 minutes, allowing flavors to develop.
02 - Combine shredded red cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt in a mixing bowl. Toss evenly; set aside for flavors to meld.
03 - In a separate small bowl, whisk sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and salt until smooth. Refrigerate crema 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 fully cooked and easily flaked with a fork. Transfer fish to a plate and rest a few minutes, then break into large chunks.
05 - Fill warmed tortillas with chunks of grilled fish. Top each with prepared slaw, drizzle coconut lime crema, and garnish with extra cilantro and a squeeze of lime. Serve immediately.
