Grilled white fish with coconut lime marinade, slaw, and crema, nestled in tortillas for a vibrant summer plate.
# Components:
→ Fish & Marinade
01 - 1.5 pounds 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 - In a large bowl or zip-top bag, combine coconut milk, lime zest, lime juice, olive oil, minced garlic, cumin, chili powder, sea salt, and black pepper. Add fish fillets, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
02 - In a medium mixing bowl, toss together shredded red cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt until evenly combined. Set aside to allow flavors to develop.
03 - In a small bowl, whisk sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and a pinch of salt until smooth. Refrigerate until serving.
04 - Preheat a grill or grill pan to medium-high heat. Remove fish from marinade and grill for 3 to 4 minutes per side, until opaque and easily flaked with a fork. Transfer to a plate, allow to rest briefly, then break into large chunks.
05 - Fill warmed tortillas with grilled fish, top with slaw, drizzle coconut lime crema, and garnish with extra cilantro and lime wedges. Serve promptly.
