Grilled fish with coconut lime marinade, crisp slaw, and tangy crema served in warm tortillas for a zesty meal.
# What You Need:
→ Fish & Marinade
01 - 1 1/2 pounds white fish fillets (such as 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 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
→ Slaw
10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons lime juice
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon salt
→ Coconut Lime Crema
16 - 1/2 cup sour cream or Greek yogurt
17 - 2 tablespoons coconut milk
18 - 1 tablespoon lime juice
19 - 1/2 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
# Steps:
01 - In a large mixing bowl or resealable bag, blend coconut milk, lime zest and juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add fish fillets and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
02 - Toss shredded red cabbage, carrots, chopped cilantro, lime juice, olive oil, and salt in a medium bowl. Set aside to allow flavors to develop.
03 - In a small bowl, whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and a pinch of salt until smooth. Refrigerate until use.
04 - Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill 3 to 4 minutes per side, or until cooked through and flaking easily. Transfer to a plate, rest briefly, and break into chunks.
05 - Layer grilled fish onto warmed tortillas. Top with cabbage slaw, drizzle with coconut lime crema, and garnish with additional cilantro and lime wedges. Serve immediately.
