# What You Need:
→ Fish & Marinade
01 - 1½ 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 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
→ Slaw
10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - ¼ cup chopped fresh cilantro
13 - 2 tablespoons lime juice
14 - 1 tablespoon olive oil
15 - ½ teaspoon salt
→ Coconut Lime Crema
16 - ½ cup sour cream or Greek yogurt
17 - 2 tablespoons coconut milk
18 - 1 tablespoon lime juice
19 - ½ 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 Make It:
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 resealable bag. Add fish fillets and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
02 - Mix shredded cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt in a medium bowl. Set aside to allow flavors to meld.
03 - In a small bowl, whisk sour cream or Greek yogurt with coconut milk, lime juice, lime zest, and pinch of salt until smooth. Refrigerate until ready to use.
04 - Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill fillets for 3 to 4 minutes per side, until cooked through and easily flakes with a fork. Transfer to a plate and let rest for a few minutes, then break into large pieces.
05 - Build tacos by placing grilled fish into warmed tortillas. Top with slaw, drizzle with coconut lime crema, and garnish with extra cilantro and a squeeze of lime. Serve immediately.
