Ginger-Teriyaki Fish Tacos

Ingredients

3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
1 jalapeno pepper, chopped, seeded, deveined and
6 grouper fillets, (1-1/2 lb.)
6 green onions, chopped,
1/4 cup orange juice
2 Tbsp cilantro, finely chopped
6 flour tortillas, (6 inch), warmed

Directions

Place 1/2 cup of the marinade and the peppers in large resealable plastic bag.
Add fish; seal bag.
Turn bag over several times to evenly coat fish with the marinade mixture.
Refrigerate 20 min.
to marinate.
Preheat grill to medium-high heat.
Remove fish from marinade; discard bag and marinade.
Grill fish 4 min.
; turn over.
Grill an additional 2 min.
or until fish flakes easily with fork.
Remove fish from grill; let stand 5 min.
Meanwhile, mix remaining 1/4 cup marinade, the onions, juice and cilantro.
Spoon onto half of each tortilla; top with fish.
Fold tortillas in half.