# What You'll Need:
→ Fish & Marinade
01 - 1 1/2 pounds 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 - 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 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, mix coconut milk, lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add the fish fillets, ensuring they are fully coated. Refrigerate covered for at least 30 minutes and up to 2 hours.
02 - Combine shredded red cabbage, carrots, chopped cilantro, lime juice, olive oil, and salt in a medium bowl. Toss until well mixed and set aside to allow flavors to meld.
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. Chill until serving.
04 - Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill 3 to 4 minutes per side, or until fish is opaque and flakes easily with a fork. Let rest briefly, then break into large pieces.
05 - Fill each warmed tortilla with grilled fish, top with slaw, drizzle with coconut lime crema, and garnish with extra cilantro and a squeeze of lime. Serve immediately.
