Grilled Fish Tacos

Ingredients

• •2 cups chopped white onion, divided
• •¾ cup chopped fresh cilantro, divided
• •¼ cup olive oil
• •5 tablespoons fresh lime juice, divided
• •3 tablespoons fresh orange juice
• •2 cloves garlic cloves, minced
• •1 teaspoon dried oregano (preferably Mexican)
• •1 pound tilapia, striped bass, or sturgeon fillets
• •1 teaspoon Coarse kosher salt
• •1 cup mayonnaise
• •1 tablespoon milk
• •12 pieces Corn tortillas
• •2 whole avocados, peeled, pitted, sliced
• •½ head small head of cabbage, cored, thinly sliced
• •1 cup Salsa Verde
• •2 whole Lime wedges

Cooking Instructions

1. 1.

   Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

   60 min

2. 2.

   Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

   15 min

3. 3.

   Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

   10 min