Fresh grilled fish with coconut, lime, crunchy slaw, and tangy crema. Ideal for an easy, flavorful summer meal.
# Ingredient List:
→ Fish & Marinade
01 - 1.5 pounds white fish fillets, such as cod, mahi-mahi, or tilapia
02 - 1 cup coconut milk, full-fat or light
03 - Zest of 2 limes
04 - Juice of 2 limes
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon black pepper
→ Slaw
11 - 2 cups shredded red cabbage
12 - 1 cup shredded carrots
13 - 0.25 cup chopped fresh cilantro
14 - 2 tablespoons lime juice
15 - 1 tablespoon olive oil
16 - 0.5 teaspoon salt
→ Coconut Lime Crema
17 - 0.5 cup sour cream or Greek yogurt
18 - 2 tablespoons coconut milk
19 - 1 tablespoon lime juice
20 - 0.5 teaspoon lime zest
21 - Pinch of salt
→ Assembly
22 - 8 small corn or flour tortillas, warmed
23 - Lime wedges, for serving
24 - Extra cilantro, for garnish
# Directions:
01 - In a large bowl or zip-top bag, mix coconut milk, lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add fish fillets and turn to coat fully. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - Combine shredded red cabbage, carrots, fresh cilantro, lime juice, olive oil, and salt in a medium bowl. Toss thoroughly and let stand to develop flavor.
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 serving.
04 - Preheat a grill or grill pan to medium-high. Remove fish from marinade and grill for 3 to 4 minutes per side, or until cooked through and flakes easily. Transfer to a plate to rest, then break into large chunks.
05 - Layer grilled fish in warmed tortillas. Top with prepared slaw, drizzle with coconut lime crema, and garnish with extra cilantro and a squeeze of fresh lime. Serve immediately.
