# What You'll Need:
→ Fish & Marinade
01 - 1½ 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 - ½ teaspoon sea salt
10 - ¼ teaspoon black pepper
→ Slaw
11 - 2 cups shredded red cabbage
12 - 1 cup shredded carrots
13 - ¼ cup chopped fresh cilantro
14 - 2 tablespoons lime juice
15 - 1 tablespoon olive oil
16 - ½ teaspoon salt
→ Coconut Lime Crema
17 - ½ cup sour cream or Greek yogurt
18 - 2 tablespoons coconut milk
19 - 1 tablespoon lime juice
20 - ½ 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, sea salt, and black pepper in a large bowl or zip-top bag. Add fish fillets and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - Toss shredded red cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt together in a medium bowl. Set aside to allow flavors to develop.
03 - Whisk sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and salt in a small bowl until smooth. Refrigerate 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 cooked through and flaking easily with a fork. Transfer to a plate and allow to rest before breaking into large chunks.
05 - Fill warmed tortillas with grilled fish chunks. Top with slaw and drizzle with coconut lime crema. Garnish with additional cilantro and serve with lime wedges.
