Grilled white fish with coconut, lime, crunchy cabbage slaw, and cool crema, all wrapped in warm tortillas.
# What You'll Need:
→ Fish & Marinade
01 - 1½ pounds white fish fillets such as cod, mahi-mahi, or tilapia
02 - 1 cup coconut milk, full-fat or light
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 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
→ Slaw
10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - ¼ cup chopped fresh cilantro
13 - 2 tablespoons lime juice
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
→ Coconut Lime Crema
16 - ½ cup sour cream or Greek yogurt
17 - 2 tablespoons coconut milk
18 - 1 tablespoon lime juice
19 - ½ 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 - In a large bowl or zip-top bag, blend coconut milk, lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add fish fillets and ensure they are fully coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
02 - In a medium bowl, toss shredded red cabbage, carrots, cilantro, lime juice, olive oil, and salt until well combined. Set aside to allow flavors to meld.
03 - Whisk sour cream (or Greek yogurt), coconut milk, lime juice, lime zest, and a pinch of salt until smooth. Refrigerate until ready for use.
04 - Preheat a grill or grill pan to medium-high. Remove fish from marinade and grill for 3 to 4 minutes per side until cooked through and easily flakes with a fork. Transfer to a plate and let rest briefly before breaking into large pieces.
05 - Place grilled fish chunks in warmed tortillas. Top with slaw, drizzle with coconut lime crema, and garnish with fresh cilantro and a squeeze of lime juice. Serve immediately for best texture.
