These grilled fish tacos feature marinated, perfectly grilled tilapia served with creamy lime mayonnaise, fresh avocado, crisp cabbage, and salsa verde.
Ingredients
- 474 ml white onion, chopped
- 12 g fresh cilantro, chopped
- 59 ml olive oil
- 75 ml fresh lime juice
- 45 ml fresh orange juice
- 2 cloves garlic cloves, chopped
- 1 teaspoon dried oregano (preferably Mexican)
- 454 g tilapia fillets (or striped bass/sturgeon)
- to taste coarse salt
- 240 ml mayonnaise
- 15 ml milk
- 8 tortillas corn tortillas
- 2 avocados avocados, peeled, pitted, and sliced
- 0.5 head small cabbage, cored and finely shredded
- to taste salsa verde
- 4 wedges lime wedges
Method
- Prepare the citrus marinade by combining the specified amounts of onion, cilantro, oil, lime juice, orange juice, garlic, and oregano in a bowl.
- Season the fish fillets with coarse salt and pepper. Spread half the marinade over the bottom of a glass dish, place the fish on top, then cover with the remaining marinade.
- Cover the dish and refrigerate for 30 minutes. Turn the fish, cover again, and let rest in the refrigerator for another 30 minutes.
- Meanwhile, prepare the lime mayonnaise by whisking the mayonnaise, milk, and remaining lime juice in a small bowl. Set aside.
- Brush the grill grates with oil and preheat the grill over medium-high heat.
- Grill the fish with some marinade still clinging to it until just opaque in the center, about 3 to 5 minutes per side.
- Grill the corn tortillas on the same grill until lightly charred, about 10 seconds per side.
- Coarsely chop the grilled fish and transfer it to a serving dish.
- Serve the fish with the lime mayonnaise, warm tortillas, the remaining chopped onion and cilantro, sliced avocado, shredded cabbage, salsa verde, and lime wedges so everyone can fill their tacos.
Nutrition
Per serving
- Energy
- 821.4 kcal
- Protein
- 28.06 g
- Carbohydrate
- 31.76 g
- Fat
- 66.58 g
- Fibre
- 6.32 g
- Calcium
- 66.91 mg
- Iron
- 1.43 mg
- Magnesium
- 28.96 mg