Fish Tacos
By: Taylor Davies
Published: Thursday, December 10, 2009 - 12:38am

Ingredients




2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia, striped bass, or sturgeon fillets
Coarse kosher salt

1 cup mayonnaise
1 tablespoon milk
Corn tortillas

2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde

Lime wedges

Preparation

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. 2 Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl. 3 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. 4 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.