# Components:
→ Fish & Marinade
01 - 1.5 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 - 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
# Method steps:
01 - In a large bowl or zip-top bag, combine coconut milk, lime zest and juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add fish fillets and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - In a medium bowl, toss shredded red cabbage, carrots, cilantro, lime juice, olive oil, and salt until well combined. Set aside for flavors to meld.
03 - In a small bowl, whisk sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and a pinch of salt until smooth. Keep refrigerated until serving.
04 - Preheat a grill or grill pan to medium-high heat. Remove marinated fish from the mixture and place on grill. Cook for 3 to 4 minutes per side, until fish flakes easily with a fork. Transfer cooked fish onto a plate and let rest briefly. Break into large chunks.
05 - Arrange grilled fish inside warmed tortillas. Top with slaw, drizzle with coconut lime crema, and garnish with extra cilantro and a squeeze of lime juice. Serve immediately.
