Grilled fish in coconut lime marinade, slaw, and crema, perfect for summer dining with refreshing flavors.
# Components:
→ Fish & Marinade
01 - 1.5 lbs white fish fillets (cod, mahi-mahi, or tilapia)
02 - 1 cup coconut milk
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 - Combine coconut milk, lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, salt, and pepper in a large bowl or zip-top bag. Place fish fillets in the mixture, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes.
02 - Toss shredded cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt in a medium bowl. Allow the mixture to rest while preparing other components.
03 - Whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and salt until smooth. Refrigerate until needed.
04 - Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill for 3–4 minutes per side until cooked through and easily flaked with a fork. Let rest for a few minutes, then break into large chunks.
05 - Fill warmed tortillas with grilled fish. Top with slaw, drizzle with coconut lime crema, garnish with cilantro, and a squeeze of lime. Serve immediately.
