Swordfish Tacos Recipe - Cooking Index
Swordfish Tacos Recipe - Cooking Index
| 1 lb | 454g / 16oz | -- ¥ |
| 3/4 | - thick swordfish steaks | |
| Olive oil | ||
| Warm corn tortillas | ||
| Lime wedges | ||
| Thinly sliced cabbage | ||
| Pico de gallo - (see recipe below) | ||
| Sour cream |
Prepare barbecue (med-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.
Pico de Gallo (about 3 cups) 2 lg. tomatoes, diced 1 green onion bunch, thinly sliced 2 jalapeno chiles, seeded, diced 2 T. olive oil 1 T. red wine vinegar
Combine all ingredients in bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Store at room temperature.
NOTES : OK here's the fish taco recipe that everyone's been clamoring for. This was in the October 1992 issue of Bon Appetit.
Source:
Patticara
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