Grilled Fish Tacos with Spicy Pickled Onions
Light up the grill! You’ll use it for the fish and the tortillas when you make these light and fresh tacos. This recipe makes medium-spicy onions. If you like a lot of heat, substitute the jalapeno for a habanero. We like it both ways, depending on out mood.
Servings 5
Ingredients
- 1 orange juiced
- 1 lime juiced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¼ cup finely chopped cilantro
- 2 pounds cod filets
- 1 red onion thinly sliced
- ½ cup apple cider vinegar
- 1 jalapeno pepper halved with seeds removed
- 1 teaspoon sugar
- 1 package 10 count Old El Paso Tortillas for Soft Tacos or Fajitas
- Salsa Verde
- Lime wedges
Instructions
- Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
- Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
- Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
- To assemble tacos, spoon fish onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.