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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 easybecause 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 |
Directions:
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. 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. 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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