Coconut Lime Grilled Fish Tacos (Printable)

Grilled fish with coconut lime flavors, topped with slaw and crema in warm tortillas for a refreshing summer meal.

# What You’ll Need:

→ Fish and Marinade

01 - 1½ pounds white fish fillets such as 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

# How To Make:

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, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for intensified flavor.
02 - In a medium bowl, mix shredded red cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt. Toss thoroughly and set aside to allow flavors to meld.
03 - In a small bowl, whisk together sour cream or Greek yogurt, coconut milk, lime juice, lime zest, and salt until smooth. Chill until ready to serve.
04 - Heat a grill or grill pan over medium-high. Remove fish from marinade and place on the grill. Cook each side for 3 to 4 minutes, or until the fish is fully cooked and flakes easily with a fork. Transfer to a plate and let rest for several minutes before breaking into large chunks.
05 - Distribute grilled fish among the warmed tortillas. Top with prepared slaw and drizzle generously with coconut lime crema. Garnish with extra cilantro and a squeeze of fresh lime. Serve immediately.

# Top Tips:

01 -
  • The coconut milk makes the fish unbelievably tender and infuses it with a subtle sweetness—don&apost tell anyone, but it&aposs my summer dinner hack.
  • The tangy crema and crunchy slaw come together in a way that&aposs flashy but so easy even on a lazy night.
02 -
  • Once I rushed the fish on a too-hot grill and lost half to sticking—always oil those grates and keep an eye on the heat.
  • The slaw is even better if it sits for at least ten minutes—any longer and it softens but gets way more flavorful.
03 -
  • Rest the grilled fish for a few minutes before assembling—this keeps it juicy and easier to handle.
  • Add zest to the crema right at the end to keep it bright and aromatic—this single detail always wins compliments.
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