Grilled Fish Tacos - cooking recipe

Ingredients

Marinade
2 tablespoons finely diced white onions
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro
1 teaspoon minced garlic
1/2 teaspoon dried oregano, rubbed to a powder
1/4 teaspoon kosher salt
1 1/2 lbs boneless skinless white fish fillets
to serve
corn tortilla, warmed
diced avocados or smashed avocado, with
lime juice, and
salt
lime wedge
mango salsa (Mango Salsa)
salsa, de chiles de arbol (recipe #297752) or bottled hot sauce
pico de gallo (Pico De Gallo)

Preparation

Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
Remove to a platter and break into chunks to serve. Keep loosely covered.
To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
Note: The fish may also be baked or sauteed.