Grilled fish with coconut lime marinade, vibrant slaw, and tangy crema; a breezy, flavorful summer meal.
# What you'll need:
→ Fish & Marinade
01 - 1 1/2 lbs white fish fillets (cod, mahi-mahi, or tilapia)
02 - 1 cup coconut milk
03 - Zest and juice from 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 cilantro, for garnish
# Directions:
01 - In a large bowl or zip-top bag, combine coconut milk, lime zest and juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Add fish fillets and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, allowing flavors to develop.
02 - In a medium mixing bowl, toss shredded red cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt until evenly combined. Set aside so the flavors blend.
03 - In a small bowl, whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and a pinch of salt until smooth. Cover and refrigerate 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, until cooked through and easily flakes with a fork. Transfer fish to a plate and let rest, then break into large chunks.
05 - Place grilled fish chunks onto warmed tortillas. Top with slaw, drizzle crema, and garnish with cilantro. Squeeze lime juice over each taco. Serve promptly.
