Grilled Fish Tacos

Ingredients for Grilled Fish Tacos

• 325g chopped white onion, divided

• 3/4 cup chopped fresh coriander, divided

• 1/4 cup olive oil

• 80ml fresh lime juice, divided

• 3 tablespoons fresh orange juice

• 2 garlic cloves, minced

• 1 teaspoon dried oregano (preferably Mexican)

• 450g tilapia, striped bass, or sturgeon fillets

• Coarse kosher salt

• 240ml mayonnaise

• 1 tablespoon milk

• Corn tortillas

• 2 avocados, peeled, pitted, sliced

• 1/2 small head of cabbage, cored, thinly sliced

• Salsa Verde

• Lime wedges

How to make Grilled Fish Tacos

Stir 1 cup onion, 1/4 cup coriander, 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 centre, 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 coriander, avocados, cabbage, Salsa Verde, and lime wedges.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.