Grilled Fish Tacos

Ingredients

• 2  avocados pitted peeled sliced
• 0.5 small head cabbage cored thinly sliced
• 4 servings coarse kosher salt 
• 1 pound sturgeon fillets 
• 4 servings corn tortillas 
• 0.8 cup cilantro leaves fresh divided chopped
• 2  garlic cloves minced
• 5 tablespoons juice of lime fresh divided
• 4 servings lime wedges 
• 1 cup mayonnaise 
• 1 tablespoon milk 
• 0.3 cup olive oil 
• 3 tablespoons orange juice fresh
• 1 teaspoon oregano dried (preferably Mexican)
• 4 servings salsa verde 
• 2 cups onion white divided chopped

Equipment

• bowl
• whisk
• grill
• glass baking pan

Directions

1. Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl.
2. Sprinkle fish with coarse salt and pepper.
3. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
4. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
5. Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
6. Coarsely chop fish; place on platter.
7. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.