• 1 lb tilapia
  • 1/2 tsp kosher salt
  • 2 cups white onion, chopped, divided
  • 1/2 cup cilantro, chopped, divided
  • 1/4 cup olive oil, plus more for grill
  • 5 tbsp fresh lime juice, divided
  • 3 tbsp fresh orange juice
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 cup mayonnaise
  • 1 tbsp milk
  • corn tortillas
  • 2 avocados, peeled, pitted, sliced
  • 1/2 small head of cabbage, cored, thinly sliced
  • salsa verde
  • pico de gallo
  • lime wedges


  1. In a medium bowl combine 1 cup of the chopped onion, 1/4 cup cilantro, olive oil, 3 tablespoons lime juice, orange juice, garlic, and oregano until combined.
  2. Sprinkle fish with salt and pepper.
  3. Spread half of the onion mixture in the bottom of a baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill for 30 minutes. Turn fish; cover and chill for 30 minutes longer.
  4. Whisk mayonnaise, milk, and remaining 2 tablespoons of lime juice in a small bowl, set aside.
  5. Using a silicone grill brush, brush grill grate with olive oil; turn grill on to medium-high heat. Grill fish with some marinade still clinging to it, 3 to 5 minutes per side, until fish easily flakes. Check that it is cooked with the help of your thermopro thermometer. The internal temperature should be 145° F (63° C).
    Grill tortillas until slightly charred, about 10 seconds per side.
  6. Coarsely chop the grilled tilapia; place on a platter.
  7. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/4 cup cilantro, avocados, cabbage, salsa verde or pico de gallo and lime wedges.