2 Tb evoo
2 Tb lime juice
2 Tb orange juice
2 garlic cloves, peeled and finely minced
1 tsp oregano
1/2 lg onion, thinly sliced
1 pound (about 4) skinless tilapia fillets
1 Tb oil
8 corn tortillas
1 C shredded cheddar cheese
2 C thinkly shredded green cabbage or romaine lettuce
fresh pico de gallo
Mix the marinade ingredients in a bowl to combine. Place fish fillets in a shallow baking dish and add marinade mixture, turning fish to all surfaces are covered. Cover and refrigerate for 1 hour.
Heat oil in a skillet over med-high heat. Remove fish from marinade, but reserve marinade. Arrange fish in a single layer and do not crowd it. Cook for 3 minutes, carefully turn and cook another 2-3 minutes. Transfer the fish to a platter and keep warm.
Pour reserved marinade/onions into the skillet and cook, stirring frequently, until onions are caramelized and tender, about 7 minutes. Set aside.
Use the skillet to warm tortillas in oil over medium heat.
Break the fish into pieces, build tacos with fish, caramelized onions, etc and enjoy.