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.
- 2 garlic cloves finely chopped
- 3 tbsp fresh orange juice
- 1 tsp dried oregano (preferably Mexican)
- 2 cups chopped white onion divided
- 3/4 cup chopped cilantro divided
- 1/4 extra-virgin olive oil plus more for grill
- 5 tbsp fresh lime juice divided
- 1 lb tilapia, striped bass, or sturgeon filets
- Kosher salt
- Freshly ground pepper
- 1 cup mayonnaise
- 4 corn tortillas
- 2 avocados peeled, pitted and sliced
- 1/2 small head of cabbage cored, thinly sliced
- salsa verde
- lime wedges for serving
Stir garlic, orange juice, oregano, 1 cup onion, ¼ cup cilantro, ¼ cup oil, and 3 Tbsp. lime juice in a medium bowl. Season fish with salt and pepper. Spread half of the onion mixture over the bottom of the 11x7x2″ glass baking dish. Arrange fish over onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.
Whisk mayonnaise, milk, and remaining 2 Tbsp. lime juice in a small bowl.
Prepare a grill for medium-high heat; brush grate with oil. Grill fish, with some marinade still clinging, until just opaque in the center, 3–5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; arrange on a platter. Serve with lime mayonnaise, tortillas, avocados, cabbage, Salsa Verde, lime wedges, and remaining 1 cup chopped onion and ½ cup cilantro.