GRILLED FISH TACHOS


SERVES
4
PREP TIME
2 hours
COOK TIME
15 minutes
TEMPERATURE
Medium-high heat

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)
  • 500g of whiting or barramundi
  • 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

COOKING METHOD
  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 a glass baking dish. Arrange fish on top of onion mixture. Spoon remaining onion mixture over fish.
  4. Cover and chill for 30 minutes.
  5. Turn fish and cover and chill 30 minutes longer.
  6. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
  7. Brush grill grate with oil and preheat to medium-high heat.
  8. Grill fish with some marinade until just opaque in centre for 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
  9. 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.

Recipe by Steven Raichlen