Bright coconut lime grilled fish, crunchy slaw, and tangy crema in tortillas—perfect for lively summer dining.
# What You'll Need:
→ Fish & Marinade
01 - 1 1/2 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 - 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 chopped cilantro, for garnish
# How-To Steps:
01 - In a large bowl or zip-top bag, whisk together coconut milk, lime zest and juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Place the fish fillets in the marinade, ensuring each fillet is well coated. Cover and refrigerate for a minimum of 30 minutes and up to 2 hours for enhanced flavor.
02 - In a medium mixing bowl, combine shredded red cabbage, shredded carrots, fresh cilantro, lime juice, olive oil, and salt. Toss thoroughly to evenly distribute flavors. Set aside to allow the mixture 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 creamy and smooth. Store in the refrigerator until required for assembly.
04 - Preheat a grill or grill pan to medium-high heat. Remove fish fillets from the marinade and grill for 3 to 4 minutes per side, or until the flesh flakes easily with a fork and is opaque throughout. Transfer to a plate and allow to rest, then break the fillets into large chunks.
05 - Place portions of grilled fish in each warmed tortilla. Top with a generous amount of slaw and drizzle with coconut lime crema. Garnish with extra cilantro and lime wedges. Serve immediately for optimal texture and flavor.
