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Grilled Fish Tacos with Spicy Pickled Onions
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Prep Time:
10 minutes
Total Time:
30 minutes
Grilled halibut fish tacos with creamy avocado ranch dressing for a quick and fresh meal.
Ingredients:
  • 1 orange, juiced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup finely chopped cilantro
  • 2 pounds cod filets
  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 jalapeño pepper, halved with seeds removed
  • 1 teaspoon sugar
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • Salsa Verde
  • Lime wedges
Instructions:
  • Mix together the orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Coat the fish with the marinade, ensuring it is well covered. Allow it to marinate for 15 minutes.
  • In a small saucepan over medium heat, combine onion, vinegar, jalapeno, and sugar. Bring to a boil, then remove from heat and allow to cool. Remove and discard the jalapeno.
  • Preheat the grill to high. Grill the fish over indirect heat for 8 minutes or until fully cooked. Gently flake the fish. Grill the tortillas over direct heat for 20 seconds on each side until soft and slightly charred.
  • Place a generous spoonful of chicken in the center of each tortilla. Add a layer of pickled onions and salsa verde on top of the chicken. Fold the sides of the tortilla over the filling. Serve with lime wedges and enjoy!

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