Recipes

Grilled Fish Tacos

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Grilled Fish Tacos

Grilled Fish Tacos

amanda

Equipment

  • OXO Good Grips Stainless Steel Skillet

  • Microplane Grater

  • Silicone Spatula Set

  • Mandoline Slicer (with adjustable blade)

  • Digital Kitchen Scale

  • High-Quality Tortilla Warming Basket

  • Stainless Steel Taco Press

  • Measuring Cups and Spoons Set

  • Prep Bowl with Spout

  • Non-Stick Silicone Fish Fillet Gripper

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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
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