Name: Grilled Fish Tacos
Yield: Makes 4 servings
Ingredients: 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, striped bass, or sturgeon 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

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Photo by Tom Schierlitz

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.