# What You'll Need:
→ Fish & Marinade
01 - 1.5 lbs 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 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon black pepper
→ Slaw
10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - 0.25 cup chopped fresh cilantro
13 - 2 tablespoons lime juice
14 - 1 tablespoon olive oil
15 - 0.5 teaspoon salt
→ Coconut Lime Crema
16 - 0.5 cup sour cream or Greek yogurt
17 - 2 tablespoons coconut milk
18 - 1 tablespoon lime juice
19 - 0.5 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 Directions:
01 - In a large bowl or zip-top bag, blend coconut milk, lime zest and juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add fish fillets, turn to coat thoroughly, cover, and refrigerate for 30 minutes to 2 hours.
02 - In a medium mixing bowl, combine shredded red cabbage, carrots, cilantro, lime juice, olive oil, and salt. Toss to mix, then set aside to let flavors develop.
03 - Whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and a pinch of salt in a small bowl until smooth. Store refrigerated until ready to use.
04 - Preheat grill or grill pan to medium-high. Remove fish from marinade. Grill fillets for 3–4 minutes per side, until cooked through and flaking easily. Transfer to plate and rest briefly, then break into large chunks.
05 - Layer grilled fish in warm tortillas, top with slaw, drizzle with coconut lime crema, and garnish with extra cilantro and lime wedges. Serve immediately.
