Marinated fish, crunchy slaw, coconut lime crema, wrapped in tortillas. Bright, fresh flavors for a summer meal.
# What You'll 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
# Step-by-Step Guide:
01 - Combine coconut milk, lime zest and juice, olive oil, minced garlic, ground cumin, chili powder, sea salt, and black pepper in a mixing bowl or zip-top bag. Add fish fillets, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
02 - In a medium bowl, toss together shredded red cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt until well combined. Set aside while flavors develop.
03 - In a small bowl, whisk sour cream or Greek yogurt with coconut milk, lime juice, lime zest, and a pinch of salt until smooth. Chill until ready to serve.
04 - Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill each fillet for 3 to 4 minutes per side, until cooked through and flaky. Transfer to a plate, allow to rest, then break into large chunks.
05 - Place grilled fish in warmed tortillas. Top with slaw and drizzle with coconut lime crema. Garnish with extra cilantro and a squeeze of lime. Serve immediately.
