Tiki-Inspired Coconut Lime Fish Tacos

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lightly pan-seared white fish with a zesty coconut lime crema, wrapped in warm tortillas for a refreshing tiki-style taco experience. This Caribbean-inspired seafood recipe, ready in about 25 minutes, pairs white fish fillets (cod or tilapia), coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 220 cal/serving

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Ingredients

1 lb, cut into 3-inch strips white fish fillets (cod or tilapia)
1/4 cup coconut milk
2 tbsp, freshly squeezed lime juice
1/2 tsp garlic powder
1/2 tsp ground cumin
2 tbsp olive oil
8 small corn tortillas
1 cup, shredded red cabbage
1/4 cup, chopped fresh cilantro
to taste salt
to taste black pepper

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Instructions

Step 1: In a small bowl, combine 1/4 cup coconut milk, 2 tbsp fresh lime juice, 1/2 tsp garlic powder, and 1/2 tsp ground cumin to create the creamy coconut lime sauce; set aside.
Step 2: Season 1 lb white fish strips with salt and black pepper on both sides.
Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add fish strips and cook for 3 minutes per side until opaque and lightly browned.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable, about 30 seconds each.
Step 5: Assemble each taco by spreading 1 tbsp coconut lime sauce on the tortilla, topping with pan-seared fish, 2 tbsp shredded red cabbage, and a sprinkle of 1 tbsp chopped fresh cilantro. Serve immediately.