Grilled fish and zesty slaw fill tortillas, finished with coconut lime crema. Bright, refreshing, perfect for summer.
# What You'll Need:
→ Fish & Marinade
01 - 1.5 pounds 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, minced garlic, cumin, chili powder, sea salt, and black pepper in a large bowl or resealable bag. Add fish fillets, turning to coat thoroughly. Cover and refrigerate for 30 minutes to 2 hours.
02 - In a medium bowl, toss shredded red cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt until evenly mixed. Set aside to allow flavors to meld.
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 serving.
04 - Preheat a grill or grill pan to medium-high heat. Remove fish from marinade and grill for 3 to 4 minutes per side, or until cooked through and easily flakes with a fork. Transfer to a plate and rest for a few minutes. Break fish into large chunks.
05 - Fill each warmed tortilla with grilled fish. Top with slaw, drizzle with coconut lime crema, garnish with cilantro and a squeeze of lime. Serve immediately.
