Grilled Fish Tacos
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Olive Oil5 tbsps
Lime Juice (fresh, divided)3 tbsps
Orange Juice (fresh)1 cup
Mayonnaise1 tbsp
MilkDirections:
1
Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl
2
Sprinkle fish with coarse salt and pepper
3
Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish
4
Arrange fish atop onion mixture
5
Spoon remaining onion mixture over fish
6
Cover and chill 30 minutes
7
Turn fish; cover and chill 30 minutes longer
8
Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl
9
Brush grill grate with oil; prepare barbecue (medium-high heat)
10
Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side
11
Grill tortillas until slightly charred, about 10 seconds per side
12
Coarsely chop fish; place on platter
13
Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges
14
Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl
15
Sprinkle fish with coarse salt and pepper
16
Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish
17
Arrange fish atop onion mixture
18
Spoon remaining onion mixture over fish
19
Cover and chill 30 minutes
20
Turn fish; cover and chill 30 minutes longer
21
Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl
22
Brush grill grate with oil; prepare barbecue (medium-high heat)
23
Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side
24
Grill tortillas until slightly charred, about 10 seconds per side
25
Coarsely chop fish; place on platter
26
Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges