Fish Tacos

This is a tweak of an Epicurious recipe. I didn't use the mayo topping though.

• 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 (I use frozen Costo tilapia.)
  
• Corn tortillas

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 a dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30-60 minutes. Turn fish; cover and chill 30-60 minutes longer.

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. Steam the tortillas in the microwave (add a wet paper towel to the bag if they are old/dry). Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, salsa and lime wedges or whatever you prefer. Just don't skip the lime.