Monthly Archives: May 2013

Cinco de Mayo Grilled Fish Tacos

grilled fish tacos cinco de mayo

Cinco de Mayo is almost here!  Serve these fresh and flavorful, do-it-yourself grilled fish tacos at your fiesta this weekend, and your guests will be sure to thank you.  Pair these with some rice and beans, and perhaps a margarita, and you’ve got the recipe for an excellent meal.  Happy grilling!

Cinco de Mayo Grilled Fish Tacos (by Steven Raichlen)

  • 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
  1. Mix 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl.
  2. Sprinkle fish with coarse salt and pepper.
  3. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish.
  4. Cover and chill 30 minutes. Turn fish and cover and chill 30 minutes longer.
  5. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
  6. Brush grill grate with oil, and prepare barbecue for grilling.  Preheat to medium-high heat.
  7. 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.
  8. 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.