Grilled Fish Tacos

We tried this recipe from epicurious.com with tilapia a few weeks ago and it was a big hit. It is on the menu for this week as well. Thought you might enjoy.

2 c chopped white onion

3/4 c chopped fresh cilantro

1/4 c olive oil

5 T lime juice

3 T orange juice

2 garlic cloves, minced

1 t dried oregano

1 lb tilapia, striped bass, or sturgeon

coarse kosher salt

1 c mayo

1 T milk

Tortillas

2 avocados, peeled, pitted and sliced

Salsa Verde 

Lime wedges

Stir 1 c onion, 1/4 c cilantro, oil, 3 Tbsp lime juice, orange juice, garlic and oregano in a med bowl Sprinkle fish with coarse salt & pepper. Spread 1/2 onion mix over bottom on 11X7X2 in baking dish. Arrange fish atop and spoon remaining mixture to cover fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. 

Whisk mayonnaise, milk and remaining 2 Tbsp of lime juice in a small bowl. Set aside.

Brush grill grate with oil and heat to med-high heat. Grill fish with some marinade still clinging until just opaque in center, 3-5 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 c chopped onion, remaining 1/2 c cilantro, avocados, cabbage, Salsa Verde, and lime wedges.