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)
- 1 pound tilapia, striped bass, or sturgeon fillets
- 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 (get recipe)
- Lime wedges
Description
These Tacos Don't Come From A Particular Town Or Restaurant; Rather, They Incorporate Elements From Many Different Yucatán Grill Masters. The Preparation May Look Complicated, But It's Actually Pretty Easy—because Your Guests Assemble The Tacos
Bon Appetit Magazine
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