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These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.



INGREDIENTS (4 people):


- 2 cups chopped white onion, divided

- 3/4 cup chopped fresh cilantro, divided

- 1/4 cup olive oil

- 5 tablespoons fresh lime juice, divided

- 3 tablespoons fresh orange juice

- 2 garlic cloves, minced

- 1 teaspoon dried oregano (preferably Mexican)

- 1 pound grouper, striped bass, or mako fillets

- Coarse kosher salt

- 1 cup mayonnaise

- 1 tablespoon milk

- Corn tortillas

- 2 avocados, peeled, pitted, sliced

- 1/2 small head of cabbage, cored, thinly sliced

- Salsa verde

Lime wedges




1 Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper.


2 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.


3 Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.


4 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.


5 Grill tortillas until slightly charred, about 10 seconds per side.


6 Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, salsa Verde, and lime wedges.