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Sheet Pan Blackened Mahi-Mahi Tacos with Jalapeño-Pineapple Slaw & Coconut Crema – A Bold, Fast Weeknight Dinner
I still remember the first time I made these blackened mahi-mahi tacos — it was a late August evening in my tiny NYC apartment, the kind where the humidity sticks to your skin and you crave something bright, smoky, and fast. I had just come back from the Union Square Greenmarket with a gorgeous piece of mahi-mahi and a pineapple so fragrant it filled my whole kitchen. This recipe was born from that moment: a sheet pan fish tacos dinner that delivers maximum flavor with minimal cleanup. The dark, crusty blackened seasoning on the fish, the sweet heat of the jalapeño-pineapple slaw, and the cooling coconut crema — it’s a taco that dances on your palate and asks for nothing more than a cold beer and good company.
What I love most about this mahi-mahi taco recipe is the layering of textures and temperatures. The fish comes out of the oven with a deep, almost charcoal-like crust that gives way to tender, flaky flesh — that’s the magic of blackened seasoning hitting high heat. Then you pile on a slaw that’s all crunch and brightness: shredded green cabbage stays snappy, diced pineapple bursts with juice, and minced jalapeño adds just enough tingle. The coconut crema ties everything together like a silky, tangy ribbon. In every bite you get the smoky char, the fresh crunch, and the cooling cream — it’s a complete sensory experience that never gets old.
I’ve trained in Paris kitchens and cooked alongside some of the best, but this recipe comes straight from my heart — it’s weeknight cooking that doesn’t compromise on soul. My version skips the deep-fryer and messy stovetop spattering by using a single sheet pan, which means you get all the flavor with way less fuss. One pro tip I’ll share upfront: pat your mahi-mahi dry before seasoning — that’s the secret to a proper blackened crust. And the most common mistake? Overcooking the fish. Mahi-mahi goes from perfectly flaky to dry in about 60 seconds, so watch your timer closely. Trust me, this one’s a keeper.
Why This Sheet Pan Blackened Mahi-Mahi Tacos Recipe Is the Best
The flavor secret here is the blackened seasoning — it’s not just heat, it’s umami. I learned to build spice blends in my mother’s kitchen in Morocco, where we toasted cumin, coriander, and paprika by hand before grinding them with a mortar and pestle. For these blackened mahi-mahi tacos, I use a blend that includes smoked paprika, garlic powder, cayenne, and a touch of dried oregano. The sheet pan method allows the seasoning to bloom in the oven’s dry heat, creating a crust that’s dark, fragrant, and impossibly flavorful without any oil splatter on your stove.
Perfected texture comes down to two things: cubing the fish into even 1½-inch pieces and spacing them out on the pan. I learned this lesson during my pastry training in Paris — even cooking is everything. When the mahi-mahi pieces are cut uniformly, they all finish at the same time, and the high heat of 425°F ensures a crisp exterior while the inside stays tender and moist. The slaw, meanwhile, gets a quick rest in lime juice — not long enough to wilt, just enough to marry the flavors while keeping that essential crunch.
Foolproof and fast — that’s the whole point of sheet pan fish tacos. From start to finish, this meal comes together in 27 minutes, and almost all of that is hands-off oven time. You toss the fish on the pan, throw it in the oven, and while it roasts you make the slaw and whisk the crema. By the time the fish comes out, your tortillas are warm, your toppings are ready, and dinner is served. No complicated techniques, no specialty equipment — just bold, honest food that works every single time.
Blackened Mahi-Mahi Tacos Ingredients
I source my mahi-mahi from the fish counter at my local Whole Foods in Chelsea — they always have sustainably caught fillets that are firm and bright. The pineapple I grab from the street fruit vendors on Broadway, where they’re always perfectly ripe and dripping with sweetness. And the coconut cream? I keep a can of Chaokoh in my pantry at all times — it’s my secret weapon for creating that luscious, dairy-free crema that makes these tacos sing.
Ingredients List
- The Sheet Pan:
- 1 ½ lbs Mahi-Mahi (cubed into 1½-inch pieces)
- 2 tbsp avocado oil (or any neutral oil with high smoke point)
- 1 tbsp blackened seasoning (store-bought or homemade Cajun blend)
- The Crunchy Slaw:
- 2 cups shredded green cabbage (from about ¼ medium head)
- 1 cup finely diced fresh pineapple (about ¼ of a medium pineapple)
- 1 jalapeño (minced, seeds removed for less heat — optional)
- Juice of 1 lime (about 2 tablespoons)
- The Sauce Drip:
- ½ cup sour cream (or plain Greek yogurt for a lighter option)
- ¼ cup coconut cream (the thick part from a can of full-fat coconut milk)
- Juice of ½ lime (about 1 tablespoon)
- Pinch of salt
- The Assembly:
- 8 soft flour or corn tortillas (warmed)
Ingredient Spotlight
Mahi-mahi is the star here — it’s a firm, lean fish with a mild sweetness that takes to bold seasoning beautifully. When shopping, look for fillets that are moist with no fishy smell and have a deep pinkish-white color. If mahi-mahi isn’t available, halibut or cod are excellent substitutes — just adjust cooking time slightly depending on thickness. The pineapple should be golden yellow and fragrant at the stem end; if it’s still green, let it sit on your counter for a day or two. And for the coconut cream, always use the thick, creamy layer that separates at the top of a refrigerated can of full-fat coconut milk — not the watery part below.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Mahi-Mahi | Halibut or Cod | Slightly milder, equally flaky; halibut is firmer, cod is more delicate |
| Fresh Pineapple | Canned pineapple (drained) or mango | Canned is softer, less acidic; mango adds a different sweetness |
| Coconut Cream | Heavy cream + ½ tsp coconut extract | Richer, less tropical; still creamy and tangy |
| Blackened Seasoning | Cajun seasoning + extra smoked paprika | Similar heat, slightly more herbal; crust may be a bit lighter |
How to Make Sheet Pan Blackened Mahi-Mahi Tacos — Step-by-Step
Here’s the beautiful thing about this recipe — everything happens in parallel, and you barely break a sweat. Let me walk you through each step with the tips that matter most.
Step 1: Season and Roast the Fish
Preheat your oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper — this makes cleanup effortless. Pat the mahi-mahi cubes completely dry with paper towels (moisture is the enemy of a good crust). Place the cubes directly on the prepared pan, drizzle with avocado oil, and sprinkle with the blackened seasoning. Toss everything gently with your hands until each piece is evenly coated, then spread them out in a single layer with a little space between each piece. Roast for 10–12 minutes, until the fish is opaque and flakes easily with a fork, and the seasoning has formed a dark, fragrant crust.
💡 Sara’s Pro Tip: Don’t crowd the pan! If the fish pieces are touching, they’ll steam instead of roast, and you won’t get that signature blackened crust. Use two pans if needed, or roast in batches.
Step 2: Make the Slaw
While the fish roasts, combine the shredded cabbage, diced pineapple, minced jalapeño (seeds removed if you prefer less heat), and the juice of 1 lime in a medium bowl. Toss well and let it sit at room temperature for at least 10 minutes. This brief rest allows the lime juice to gently soften the cabbage without making it soggy, while the pineapple releases its juices into the dressing. The slaw should be bright, crunchy, and just a little tangy.
⚠️ Common Mistake to Avoid: Don’t overdress the slaw! Too much lime juice will turn the cabbage limp and watery. Start with the juice of one lime, taste, and add more only if needed — you want crunch, not a salad swimming in liquid.
Step 3: Whisk the Crema
In a small bowl, whisk together the sour cream (or Greek yogurt), coconut cream, juice of ½ lime, and a generous pinch of salt. Keep whisking until the mixture is smooth, glossy, and thick enough to coat the back of a spoon. The coconut cream adds a subtle tropical sweetness that perfectly balances the smoky heat of the blackened fish. If the crema seems too thick, whisk in a teaspoon of water or extra lime juice to reach your desired consistency.
💡 Sara’s Pro Tip: For the silkiest crema, use coconut cream that’s been refrigerated overnight — the solid white cream separates cleanly from the liquid. If your can is at room temperature, chill it for 30 minutes before opening.
Step 4: Warm the Tortillas
Just before serving, warm your tortillas. I do this directly over the flame of my gas stove — about 15 seconds per side — which gives them a light char and makes them pliable. If you don’t have a gas stove, wrap a stack of tortillas in a damp paper towel and microwave for 30 seconds, or warm them in a dry skillet over medium heat for about 20 seconds per side. Keep them covered with a clean kitchen towel to stay warm while you assemble.
⚠️ Common Mistake to Avoid: Cold or stale tortillas can ruin the whole experience. Always warm them — it makes them flexible and brings out their flavor. And don’t skip covering them, or they’ll dry out in minutes.
Step 5: Assemble and Serve
Lay a warm tortilla flat, add a generous portion of the blackened fish, pile high with the pineapple slaw, and drizzle the coconut crema all over the top. I like to add an extra squeeze of lime and a sprinkle of fresh cilantro if I have it on hand. Serve immediately, with extra crema and lime wedges on the side. These tacos are meant to be eaten by hand, with napkins ready — they’re gloriously messy in the best possible way.
💡 Sara’s Pro Tip: For the perfect taco-to-fillings ratio, use about 3–4 ounces of fish, a generous handful of slaw, and about a tablespoon of crema per tortilla. Any more and you’ll have filling falling out the sides — still delicious, but not the prettiest!
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Season & Roast Fish | 10–12 min | Dark crust forms; fish flakes with fork |
| 2 | Make Slaw | 10 min (rest) | Cabbage slightly softened, liquid released |
| 3 | Whisk Crema | 2–3 min | Smooth, glossy, thick but pourable |
| 4 | Warm Tortillas | 1–2 min | Pliable, lightly charred (if using flame) |
| 5 | Assemble & Serve | 5 min | Tacos fully loaded, crema drizzled |
Serving & Presentation
I love serving these sheet pan fish tacos family-style — arrange the warm tortillas on a large platter, transfer the blackened fish to a bowl, and set the slaw and crema out in separate bowls so everyone can build their own. It creates that casual, joyful energy that makes taco nights so special. A scattering of fresh cilantro leaves, a few lime wedges, and maybe some thinly sliced radishes on the side add color and crunch. In my NYC kitchen, I often plate them on a bright ceramic platter I picked up at the Chelsea Market — the contrast of the dark fish against the white dish is stunning.
For a complete meal, I pair these tacos with a side of black beans seasoned with cumin and garlic, or a simple Mexican street corn salad. A cold Mexican lager like Modelo or a bright, citrusy margarita is my beverage of choice — the effervescence cuts through the richness of the crema and the heat of the blackened seasoning. And if I’m feeling nostalgic for Morocco, I’ll serve a small dish of harissa on the side for an extra layer of smoky heat.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Cumin black beans, Mexican street corn salad, cilantro lime rice | Hearty, earthy sides balance the bright, acidic flavors of the tacos |
| Sauce / Dip | Extra coconut crema, smoky salsa verde, harissa | Adds layers of heat, creaminess, or tang — customize each bite |
| Beverage | Mexican lager (Modelo), citrus margarita, sparkling water with lime | Crisp, cold drinks cut through richness and refresh the palate |
| Garnish | Fresh cilantro, lime wedges, thinly sliced radishes, pickled red onions | Adds freshness, color, and a pop of acidity or crunch |
Make-Ahead, Storage & Reheating
Between recipe development for the blog and my consulting work, I’m always meal-prepping for a busy NYC week. These blackened mahi-mahi tacos are surprisingly make-ahead friendly if you store the components separately. The fish, slaw, and crema each keep beautifully in the fridge, and I’ll show you exactly how to reheat without drying out that gorgeous crust.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, components separate | Up to 3 days | Reheat fish in a 350°F oven for 5–7 min, or in a dry skillet over medium heat for 2–3 min per side |
| Freezer | Freezer-safe bag or container, fish only (not slaw or crema) | Up to 2 months | Thaw overnight in the fridge, then reheat in a 350°F oven for 8–10 min; crust will be slightly softer |
| Make-Ahead | Slaw and crema in separate airtight containers | Slaw up to 1 day ahead; crema up to 3 days ahead | Toss slaw again before serving to refresh; whisk crema if separated |
The slaw is best made the day you serve it — after 24 hours, the cabbage starts to lose its crunch and the pineapple releases too much liquid. If you need to prep ahead, shred the cabbage and dice the pineapple separately, then combine them with the lime juice just before serving. The crema actually gets better after a day in the fridge — the flavors meld and deepen. And for the fish, I always recommend cooking it fresh, but if you have leftovers, the key to reviving that crust is dry heat, not microwave. A hot oven or a cast-iron skillet will bring back some of the original texture.
One more tip from my NYC kitchen: if you’re reheating the fish in a skillet, add a tiny splash of water to the pan and cover it for the last 30 seconds — this creates a little steam that rehydrates the fish without making the crust soggy. It’s a trick I picked up from a seafood chef in Paris, and it works like a charm.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Grilled Version | Grill fish on a well-oiled grate over high heat | Summer cookouts, smoky flavor lovers | Moderate — requires grill management |
| Dairy-Free / Vegan Crema | Use cashew cream or silken tofu instead of sour cream | Dairy-free, vegan, lighter option | Easy — same method, slightly different flavor |
| Mango-Habanero Slaw | Replace pineapple with mango, jalapeño with habanero | Heat seekers, tropical fruit fans | Easy — same prep, spicier result |
Grilled Version
When summer hits and I’m craving that extra smoky layer, I take this recipe outside to my little NYC balcony grill. Preheat the grill to high, oil the grates well, and grill the mahi-mahi cubes for about 3–4 minutes per side, turning carefully with a spatula. The blackened seasoning takes on an even deeper, charred flavor that reminds me of the grilled fish my mother used to make over a charcoal fire in Morocco. The slaw and crema stay exactly the same — just assemble the tacos with that gorgeous grilled fish and you’ve got a completely different experience.
Dairy-Free / Vegan Crema
For a fully dairy-free version, swap the sour cream for an equal amount of raw cashew cream (soak ½ cup cashews in hot water for 30 minutes, then blend with ¼ cup water until smooth) or use silken tofu blended with a splash of lime juice and a pinch of salt. Both options create a creamy, tangy sauce that mimics the original beautifully. The cashew version is richer and nuttier, while the tofu version is lighter and more neutral — both are delicious and work perfectly with the coconut cream. I tested these for my dairy-friend who comes to every taco night, and she couldn’t tell the difference.
Mango-Habanero Slaw
When I’m in the mood for something that bites back, I swap the pineapple for ripe mango and the jalapeño for a finely minced habanero (seeds and membranes removed unless you want serious heat). The mango brings a honeyed sweetness that pairs gorgeously with the blackened fish, and the habanero adds a floral, fruity heat that builds slowly. I first tried this combination at a taqueria in Brooklyn’s Bushwick neighborhood, and it changed my whole perspective on fruit-based slaws. If you’re serving a crowd, make the original slaw and offer the mango-habanero on the side as an “adventure option.”
What can I substitute for mahi-mahi in blackened fish tacos?
You can absolutely substitute other firm, white fish for mahi-mahi in this blackened fish tacos recipe. Halibut is my top pick — it has a similar firm texture and mild sweetness that takes well to bold seasoning. Cod works beautifully too, though it’s a bit more delicate, so handle it gently and reduce the roasting time by a minute or two. Snapper or grouper are also excellent choices, each bringing their own subtle flavor. For a more economical option, firm catfish or tilapia can work — just keep a close eye on them as they cook faster. The key is to choose a fish that’s firm enough to hold its shape when cubed and roasted at high heat. Avoid thin, flaky fish like sole or flounder, which will fall apart before the crust forms.
How do you make blackened seasoning for fish tacos at home?
Making your own blackened seasoning at home is simple and lets you control the heat level perfectly. In a small bowl, combine 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper (adjust to your heat preference), ½ teaspoon black pepper, ½ teaspoon white pepper, and ½ teaspoon salt. Whisk everything together until evenly blended, and store any extra in an airtight jar in your spice cabinet for up to 3 months. The smoked paprika is the star here — it gives the seasoning that deep, smoky color and flavor that defines blackened cooking. If you don’t have all the individual spices, a good-quality Cajun seasoning blend works as a shortcut — just taste it first, as some blends are saltier than others.
Can I make the jalapeño-pineapple slaw ahead of time?
You can, but with one important caveat — the slaw is at its absolute best within the first 2 hours of being made. If you need to prep ahead, I recommend shredding the cabbage and dicing the pineapple separately up to 24 hours in advance, storing them in separate airtight containers in the fridge. Then, just before serving, toss them together with the minced jalapeño and lime juice. This way, the cabbage stays crunchy and the pineapple doesn’t make everything watery. If you’ve already combined the slaw and have leftovers, drain off any excess liquid before serving — the texture won’t be as crisp, but the flavor will still be bright and delicious. For meal prep, the slaw is fine to make fully the night before, but expect it to be softer, which some people actually prefer for a more integrated flavor.
What goes well with blackened mahi-mahi tacos for a side dish?
These blackened mahi-mahi tacos pair beautifully with a variety of side dishes. My go-to is a simple bowl of black beans seasoned with cumin, garlic, and a bay leaf — the earthy creaminess balances the bright, acidic flavors of the tacos. Mexican street corn salad (elote off the cob) is another favorite, with its smoky, tangy, and creamy profile that echoes the crema. For something lighter, a crisp jicama and cucumber salad with lime and chili powder adds a refreshing crunch. Cilantro lime rice is a classic that soaks up any extra crema and slaw juices. And if you’re feeding a crowd, a big bowl of tortilla chips with salsa verde or guacamole is always welcomed. The key is to choose sides that complement without competing — keep them fresh, simple, and full of flavor.
Can I use frozen mahi-mahi for this sheet pan tacos recipe?
Yes, frozen mahi-mahi works perfectly in this sheet pan fish tacos recipe — just be sure to thaw it properly for the best results. Transfer the frozen fillets from the freezer to the refrigerator the night before you plan to cook, letting them thaw slowly overnight. If you’re short on time, place the sealed fish in a bowl of cold water for about 30 minutes, changing the water once halfway through. The most important step is to pat the thawed fish extremely dry with paper towels — frozen fish holds more moisture, and any excess water will prevent the blackened seasoning from forming that signature crust. Once it’s well-dried, cube and season exactly as you would with fresh fish. You may need to add 1–2 minutes to the roasting time if the fish is still slightly cold in the center.
Is this blackened mahi-mahi tacos recipe spicy?
The spice level in this blackened mahi-mahi tacos recipe is moderate — it has a warm, building heat from the blackened seasoning and the jalapeño, but it’s not overwhelmingly hot. The blackened seasoning uses cayenne pepper for heat, and you can easily adjust the amount to suit your tolerance. For a milder version, reduce the cayenne to ¼ teaspoon or omit it entirely, and remove the seeds from the jalapeño before mincing it. For extra heat, leave the jalapeño seeds in or add a pinch of cayenne to the slaw as well. The coconut crema plays a crucial role in balancing the spice — its cool, creamy richness soothes the palate and makes every bite comfortable even for those who are sensitive to heat. I’ve served this to friends who usually avoid spicy food, and they loved it.
How do I keep the blackened fish from sticking to the sheet pan?
The best way to prevent the blackened fish from sticking is to use parchment paper or a silicone baking mat on your sheet pan. I line my pan with parchment paper before adding the fish — it creates a non-stick surface that also makes cleanup incredibly easy. Make sure you’re using enough avocado oil to coat the fish pieces evenly, as the oil helps create a barrier between the fish and the pan. If you don’t have parchment, a light coating of oil directly on the pan works, but you may get some sticking, especially where the blackened seasoning caramelizes. Another tip from my chef days: let the fish rest on the pan for 1–2 minutes after roasting before you try to move it — this allows the crust to firm up and release naturally. If a piece does stick, use a thin metal spatula to gently loosen it.
Can I make these tacos with a different protein instead of fish?
Absolutely — this sheet pan method and the flavor combination work beautifully with other proteins. For a poultry option, boneless skinless chicken thighs are fantastic; cut them into 1½-inch pieces and roast for 15–18 minutes at 425°F, until cooked through and deeply browned. Shrimp is a great quick-cooking alternative — use large peeled shrimp and roast for just 6–8 minutes, watching carefully so they don’t overcook. For a vegetarian version, thick slices of extra-firm tofu or cauliflower florets can be tossed in the same blackened seasoning and roasted until crisp and golden. The pineapple slaw and coconut crema are versatile enough to complement any of these proteins, so feel free to experiment based on what you have on hand or your dietary preferences.
What type of tortilla is best for fish tacos — flour or corn?
Both flour and corn tortillas work beautifully in this blackened mahi-mahi tacos recipe, and the choice really comes down to personal preference. Corn tortillas are traditional for fish tacos and bring an earthy, slightly sweet flavor that complements the blackened fish and bright slaw. They’re naturally gluten-free and have a firmer texture that holds up well to hearty fillings. Flour tortillas, on the other hand, are softer and more pliable, with a neutral flavor that lets the toppings shine. They’re also larger, which means you can pack more filling into each taco. My preference? I use corn tortillas when I want a more authentic taco experience and flour when I’m serving a crowd who might prefer a milder base. For either option, always warm your tortillas before assembling — it’s a small step that makes a huge difference.
How do I get the coconut crema to be thick and not runny?
The secret to a thick, luscious coconut crema lies in how you handle the coconut cream. Start with a can of full-fat coconut milk that has been refrigerated for at least 4 hours — the solid white cream will have separated from the clear liquid and risen to the top. Scoop out just the thick cream, leaving the watery liquid behind (save it for smoothies or curries!). Whisk this cream with the sour cream or Greek yogurt, lime juice, and salt until smooth. If your crema is still too thin, add an extra tablespoon of coconut cream or a teaspoon of cornstarch and whisk again. Another trick I learned at a taco pop-up in Brooklyn: if you have time, refrigerate the finished crema for 30 minutes before serving — it thickens further as it chills. A properly thick crema should coat the back of a spoon and hold its shape when drizzled.
Share Your Version!
I truly hope these sheet pan blackened mahi-mahi tacos become a staple in your kitchen the way they have in mine. There’s something so satisfying about pulling a pan of perfectly crusted fish out of the oven, knowing that in less than 30 minutes you’ve created a dinner that feels both special and effortless. The combination of smoky, sweet, and cool — it’s a taco that tells a story, and I’d love to hear how it tells yours.
If you make this recipe, please leave a star rating and a comment below — it means the world to me and helps other readers find their way here. Tag a photo on Instagram or Pinterest with @cheerychop — I love seeing your beautiful tables and hearing about the little tweaks you made. And here’s a question for you: what’s your go-to taco night side dish? I’m always looking for new ideas, and your answer might end up in my next post! From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Sheet Pan Blackened Mahi-Mahi Tacos with Jalapeño-Pineapple Slaw & Coconut Crema
This screams warm weather and sunshine. We are coating meaty chunks of mahi-mahi in a dark, smoky blackened seasoning, roasting them on a single pan, and balancing the heat with a sweet, crunchy pineapple slaw and a cooling coconut-lime crema.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 (8 tacos) 1x
Ingredients
- The Sheet Pan:
- 1 ½ lbs Mahi-Mahi (cubed)
- 2 tbsp avocado oil
- 1 tbsp blackened seasoning (or cajun blend)
- The Crunchy Slaw:
- 2 cups shredded green cabbage
- 1 cup finely diced fresh pineapple
- 1 jalapeño (minced)
- juice of 1 lime
- The Sauce Drip:
- ½ cup sour cream (or plain Greek yogurt)
- ¼ cup coconut cream
- juice of ½ lime
- pinch of salt
- The Assembly:
- 8 soft flour or corn tortillas
Instructions
- Toss the Mahi-Mahi cubes in avocado oil and blackened seasoning right on a parchment-lined sheet pan. Roast at 425°F (220°C) for 10–12 minutes until deeply crusted.
- In a bowl, toss the cabbage, pineapple, jalapeño, and lime juice. Let it sit for maximum crunch.
- Whisk the sour cream, coconut cream, lime juice, and salt until it forms a thick, pourable, glossy white sauce.
- Load warm tortillas with the dark, smoky fish, pile high with the bright yellow pineapple slaw, and completely drown it in the coconut crema!
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