Grilled Fish Tacos

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons finely diced onions
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped cilantro
• 1 teaspoon minced garlic
• 1/2 teaspoon dried oregano, rubbed to a powder
• 1/4 teaspoon kosher salt
• 1 1/2 lbs boneless skinless fish fillets
• corn tortilla, warmed
• diced avocados or smashed avocado, with
• lime juice, and
• salt
• lime wedge
• mango salsa (mango salsa)
• salsa, de chiles de arbol (salsa de chiles de arbol: red hot!) or bottled hot sauce
• pico de gallo (pico de gallo)

Recipe

• 1 combine all marinade ingredients. cut the fish into several large pieces and add to the marinade.
• 2 refrigerate for 1 to 3 hours (no longer or you'll have ceviche). drain the fish and discard the marinade.
• 3 half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. preheat the grill on high. grill the fish until it is barely firm to the touch and opaque through the center. do not overcook.
• 4 remove to a platter and break into chunks to serve. keep loosely covered.
• 5 to serve, hold a tortilla in your hand and add a spoonful of avocado. add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
• 6 note: the fish may also be baked or sauteed.