Fish Tacos

This recipe is a great place to start if you've never had fish tacos before. And if you're not usually a big fan of seafood, we recommend making this with Tilapia, which has a very very mild fish flavor. The fish marinates in orange and lime juice and a bit of spice, making it delightfully flavorful and citrusy. Add a little bit of lime sour cream, toppings and green salsa, and you're ready to eat!


Fish Tacos
adapted from Bon Appetit May 2008
Pictures by Caroline

2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tablespoons fresh lime juice, divided
4 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1 pound tilapia
Coarse kosher salt
1 cup sour cream
1 tablespoon milk
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
Green Salsa

1. Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
   
2. Whisk sour cream, milk, and remaining 2 tablespoons lime juice in small bowl.
3. Heat oven to High Broil. Broil fish with some marinade still clinging to them until just opaque in center, 3 to 5 minutes per side.
   
4. Meanwhile, heat tortillas until warm, about 10 seconds per side.
5. Coarsely chop fish; place on platter. Serve with lime sour cream, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Green Salsa, and lime wedges.