Grilled Fish Tacos

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These tacos don’t come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it’s actually pretty easy—because your guests assemble the tacos themselves.

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

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.

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.

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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