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Grilled Swordfish Tacos

Mexican.Chef's picture
Ingredients
For corn and huitlacoche salsa
  Peanut oil/Vegetable oil 1 Tablespoon
  Minced white onion 1⁄2 Cup (8 tbs)
  Serrano chiles 4 , roasted, peeled and chopped, seeds included
  Garlic 4 Clove (20 gm), roasted and mashed
  Huitlacoche 11 Ounce (2 Cups)
  Plum tomatoes 5 , diced
  Minced epazote 1 Teaspoon (Use Fresh Ones)
  Cilantro leaves 12
  Salt 1⁄2 Teaspoon
  Fresh ears of corn 1 , kernels cut off the cob
  Chipotle in adobo sauce 1 Teaspoon (Chipotle En Adobo)
  Cracked coriander and black pepper rub To Taste
  Coriander seeds 1⁄4 Cup (4 tbs)
  Dried oregano 2 Tablespoon
  Black peppercorns 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Swordfish 3 Pound, sliced into 1 pound pieces
  Mexican bulb onions 1 Pound
  6 inch corn tortillas 18 (White Colored)
  Fresh cilantro 1 Bunch (100 gm)
  Limes 2 , sliced
Directions

To make the salsa, heat the oil in a saute pan.
Add the onion, serrano chiles and garlic and cook for 2 minutes to soften.
Add the huitlacoche, tomatoes, epazote, cilantro and salt, and continue cooking for 15 minutes.
Soften the corn by placing it in a separate pan, adding 2 tablespoons of water, and cooking until the water has evaporated.
Stir in the chipotie en adobo, and then add the corn to the huitlacoche mixture.
Adjust the seasonings to taste.
Prepare the rub for the fish by placing all the ingredients in a dry skillet and toasting them over medium heat for 2 minutes, or until fragrant.
Transfer the mixture to a spice grinder and grind until smooth.
Heat a grill.
Rub the swordfish with the coriander and pepper mixture and grill the fish along with the bulb onions to desired doneness, about 8 minutes.
Soften the tortillas by dipping them in warm water and placing them on the grill or a hot pan.
They will steam and soften.
To serve, slice the swordfish into 18 to 24 pieces allowing 3 to 4 pieces for each taco.
Slice the onions and place them in the tacos along with the sword-fish.
Stack three tacos on a plate and garnish with cilantro sprigs and limes.
Place the salsa on top or around the tacos and serve at once.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish

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