Fresh, zesty fish tacos with coconut lime marinade, crisp slaw, tangy crema; perfect for summer gatherings.
# What You'll 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
# Directions:
01 - Combine coconut milk, lime zest and 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 well. Cover and refrigerate for at least 30 minutes, up to 2 hours.
02 - In a mixing bowl, toss together shredded cabbage, carrots, chopped cilantro, lime juice, olive oil, and salt. Set aside to allow flavors to meld.
03 - Whisk sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and a pinch of salt in a bowl until smooth. Refrigerate until ready to serve.
04 - Preheat grill or grill pan to medium-high heat. Remove fillets from marinade and grill for 3 to 4 minutes per side, or until cooked through and flaking easily. Transfer to a plate and rest briefly, then break into large chunks.
05 - Lay grilled fish onto warmed tortillas, top with slaw, drizzle with coconut lime crema, and garnish with extra cilantro and fresh lime squeeze. Serve immediately.
