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Swordfish Mole Tacos

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Ingredients
  Canned mole sauce 1⁄3 Cup (5.33 tbs)
  Skinless and boneless swordfish 1 1⁄2 Pound, skinned
  Mayonnaise 1⁄2 Cup (8 tbs)
  6 inch corn tortillas 8
  Shredded cabbage 1 1⁄2 Cup (24 tbs) (Red / Green)
  Chopped tomatoes 3⁄4 Cup (12 tbs)
  Lime wedges 4
  Salt To Taste
Directions

1. In a bowl, mix mole and 1/3 cup water.
2. Rinse fish and pat dry; cut into 1-inch chunks and mix with mole sauce. Thread swordfish, pieces touching, onto thin metal skewers.
3. In a small bowl, mix mayonnaise with 2 tablespoons water.
4. Have barbecue ready with direct heat at hot . Lay tortillas on grill and turn to heat both sides, 1 to 2 minutes total. When tortillas are hot, stack in a towel-lined basket to keep warm.
5. Lightly oil grill and lay skewers on it. Barbecue fish until opaque but moist-looking in center of thickest part (cut to test), about 8 minutes; turn once to cook evenly.
6. Put skewers on plates. To assemble each taco, top a tortilla with fish chunks, cabbage, tomatoes, mayonnaise mixture, and lime juice and salt to taste. Fold tortilla around filling to eat.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Cabbage

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