Zesty grilled fish with coconut lime marinade, slaw, and tangy crema. Ideal for summer gatherings and pescatarian diets.
# 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 Make It:
01 - In a large bowl or zip-top bag, blend coconut milk, lime zest and juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper. Add fish fillets, turn to coat, cover, and refrigerate for at least 30 minutes.
02 - Combine shredded cabbage, carrots, cilantro, lime juice, olive oil, and salt in a mixing bowl. Toss to combine and set aside for flavors to meld.
03 - Whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and salt until smooth in a small bowl. Chill until use.
04 - Preheat grill or grill pan to medium-high. Remove fish from marinade and grill each fillet for 3–4 minutes per side until opaque and easily flaked. Let rest, then break into large chunks.
05 - Layer grilled fish inside warmed tortillas. Top with slaw, drizzle with coconut lime crema, garnish with cilantro and lime wedges. Serve immediately.
