Grilled Fish Tacos with Spicy Pickled Onions

A quick, fresh meal made on the grill, our fish tacos are made with halibut, avocado and ranch dressing.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 8

orange, juiced
lime, juiced
tablespoons olive oil
tablespoon dried oregano
tablespoon chili powder
teaspoon ground cumin
cup finely chopped cilantro
pounds cod filets
red onion, thinly sliced
cup apple cider vinegar
jalapeño pepper, halved with seeds removed
teaspoon sugar
package (10 count) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas
Salsa Verde
Lime wedges

  • 1 Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
  • 2 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.
  • 3 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.
  • 4 To assemble tacos, spoon chicken onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.

Expert Tips

Keep a close eye on the tortillas while you grill them. If you cook them too long, they’ll get too crispy to fold around your fillings!

The onions will keep for several days. Refrigerate them in the pickling liquid.