# What You Need:
→ 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
# How-To:
01 - Combine coconut milk, lime zest and juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper in a large bowl or zip-top bag. Submerge fish fillets and ensure they are fully coated. Cover and refrigerate for a minimum of 30 minutes, extending up to 2 hours for enhanced flavor.
02 - Toss shredded red cabbage, carrots, fresh cilantro, lime juice, olive oil, and salt in a medium bowl. Mix thoroughly and allow to rest so flavors can develop.
03 - Whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and a pinch of salt in a small bowl until smooth. Chill until required.
04 - Preheat grill or grill pan to medium-high. Remove fish fillets from marinade and grill for 3 to 4 minutes per side, until the fish is opaque and easily flakes. Transfer to a plate and let rest briefly, then gently break the fillets into large chunks.
05 - Layer grilled fish in warm tortillas, generously top with slaw, drizzle coconut lime crema, and garnish with more cilantro and fresh lime juice. Serve promptly.
