Grilled Fish Tacos
Flavorful grilled fish tacos with a citrus marinade, served with fresh toppings including avocado, cabbage, and homemade lime mayo. Perfect for a Mexican-inspired meal featuring your choice of white fish like tilapia, striped bass, or sturgeon.
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.
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.
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.
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