Grilled fish marinated in coconut and lime with slaw and coconut lime crema. Fresh, zesty, perfect for warm evenings.
# Ingredient List:
→ Fish & Marinade
01 - 1 1/2 pounds white fish fillets (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 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon black pepper
→ Slaw
11 - 2 cups shredded red cabbage
12 - 1 cup shredded carrots
13 - 1/4 cup chopped fresh cilantro
14 - 2 tablespoons lime juice
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
→ Coconut Lime Crema
17 - 1/2 cup sour cream or Greek yogurt
18 - 2 tablespoons coconut milk
19 - 1 tablespoon lime juice
20 - 1/2 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
# How-To Steps:
01 - Combine coconut milk, lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper in a large bowl or zip-top bag. Add fish fillets and turn to coat evenly. Cover and refrigerate for 30 minutes up to 2 hours.
02 - Toss shredded cabbage, carrots, cilantro, lime juice, olive oil, and salt in a medium bowl. Allow to sit while flavors develop.
03 - Whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and salt in a small bowl until smooth. Refrigerate until ready to serve.
04 - Preheat grill or grill pan to medium-high. Remove fish from marinade and grill 3 to 4 minutes per side until cooked through and flakes easily. Transfer to plate and rest briefly, then break into large chunks.
05 - Layer grilled fish in warmed tortillas. Top with slaw, drizzle with coconut lime crema, add extra cilantro and a squeeze of lime. Serve immediately.
