Prep time: 1 hour 35 mins
Cook time: 7 mins
Total time: 1 hour 42 mins
Serves: 5
  • 2 cups chopped white onion, divided
  • 3/4 cup chopped fresh cilantro, divided
  • 2 Tbsp olive oil
  • 5 Tbsp fresh lime juice, divided
  • 3 Tbsp fresh orange juice
  • 2 garlic cloves, minced
  • Corn tortillas
  • 1 tsp dried oregano (preferably Mexican)
  • 1 pound tilapia, striped bass or sturgeon fillets
  • Coarse kosher salt, to taste
  • 1/2 cup of Greek yogurt
  • 1 Tbsp milk
  • 1 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, olive oil, 3 Tbsp lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture on bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish.
  2. Cover and chill 30 minutes. Whisk milk and remaining 2 Tbsp lime juice in small bowl. Turn fish, pour remaining milk and lime juice over fish, cover and chill 30 minutes longer.
  3. Brush grill grate with oil and prepare grill (medium-high heat). 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.
  4. Coarsely chop fish; place on platter. Serve with greek yogurt, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, salsa verde, and lime wedges.
Serving size: 1 Calories: 278 Fat: 13g Saturated fat: 2g Carbohydrates: 16g Sugar: 2g Sodium: 534mg Fiber: 5g Protein: 27g Cholesterol: 52mg
Nutritional values are estimations, not exact value