# 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 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
# How to Make It:
01 - Combine coconut milk, lime zest and juice, olive oil, minced garlic, cumin, chili powder, salt, and black pepper in a large bowl or zip-top bag. Add fish fillets and turn to coat evenly. Refrigerate covered for at least 30 minutes, or up to 2 hours.
02 - Mix shredded cabbage, carrots, chopped cilantro, lime juice, olive oil, and salt in a medium bowl. Set aside so flavors meld.
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. Refrigerate until ready to serve.
04 - Preheat grill or grill pan to medium-high. Remove fish from marinade and grill for 3 to 4 minutes per side, until cooked through and easily flaked. Transfer to plate and rest briefly, then break into large chunks.
05 - Place grilled fish in warmed tortillas. Top with slaw, drizzle with coconut lime crema, and garnish with fresh cilantro and lime wedges. Serve immediately.
