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Grilled Fish Tacos

['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']

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 bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
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. Grill tortillas until slightly charred, about 10 seconds per side.
Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

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