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Grilled Fish Tacos with Spicy Pickled Onions

  • Prep 10 min
  • Total 30 min
  • Servings 8

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

Lauren Keating Lauren Keating
July 23, 2013

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
1
package (10 count) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas
Salsa Verde
Lime wedges

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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