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Grilled Fish Tacos with Spicy Pickled Onions

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  • Prep 10 min
  • Total 30 min
  • Servings 8
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A quick, fresh meal made on the grill, our fish tacos are made with halibut, avocado and ranch dressing.
By Lauren Keating
Updated May 25, 2022
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The onions will keep for several days. Refrigerate them in the pickling liquid.

Nutrition

Nutrition Facts are not available for this recipe
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