This weekend we bought a small gas grill at Home Depot that we are using out on the fire escape. Ahhh urban living. This recipe is from Bon Appetit which is a good source and managed to avoid folding when so many other mags bit the dust. Only problem is that they cater to a slightly more sophisticated cook and they occassionally get a little complicated. This is relatively simple to pull together but does requires a little prep time.
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 tilapia
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
1 avocados, peeled, pitted, sliced
1/4 small head of cabbage, cored, thinly sliced
Salsa Verde (from can is fine)
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. 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.
For lime mayo
Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
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.
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.