Grilled Fish Tacos

Marinade

• 2 tablespoons finely diced white onion
• 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 white fish fillet

to serve

• corn tortilla, warmed
• diced avocado 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)

Directions

1. 1

   Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.

2. 2

   Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.

3. 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. 4

   Remove to a platter and break into chunks to serve. Keep loosely covered.

5. 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. 6

   Note: The fish may also be baked or sauteed.