Swordfish tacos with lime & cilantro
.
Yield
6 servingsPrep
15 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
black olives
pitted, chopped |
*
|
| 2 | each |
tomatoes
seeded and diced, plus 1/2 cup chopped |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| ½ | each |
jalapeño pepper
seeded and minced (optional) |
*
|
| 4 | tablespoons |
lime juice
fresh |
|
| 1 | teaspoon |
lime zest
grated |
|
| 1 | tablespoon |
rice vinegar
|
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | tablespoons |
cilantro
chopped fresh |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | small |
romaine lettuce
thinly sliced, about 3 cups |
*
|
| 1 | cup |
radishes
coarsely grated |
*
|
| ½ | each |
sweet red bell peppers
roasted and seeded |
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 12 | small |
corn tortillas (6-inch)
|
*
|
| 1 ¾ | pounds |
swordfish steaks
or fillets, cut into 1-inch cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
black olives
pitted, chopped |
*
|
| 2 | each |
tomatoes
seeded and diced, plus 1/2 cup chopped |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 0.5 | each |
jalapeño pepper
seeded and minced (optional) |
*
|
| 6E+1 | ml |
lime juice
fresh |
|
| 5 | ml |
lime zest
grated |
|
| 15 | ml |
rice vinegar
|
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 6E+1 | ml |
cilantro
chopped fresh |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | small |
romaine lettuce
thinly sliced, about 3 cups |
*
|
| 237 | ml |
radishes
coarsely grated |
*
|
| 0.5 | each |
sweet red bell peppers
roasted and seeded |
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 12 | small |
corn tortillas (6-inch)
|
*
|
| 793.8 | g |
swordfish steaks
or fillets, cut into 1-inch cubes |
|
Directions
In a bowl, combine the olives, diced tomatoes, green onions, jalapeno (if using), 2 tablespoons of the lime juice, the lime zest, vinegar, 2 tablespoons of the olive oil, 2 tablespoons of the cilantro, the salt and pepper.
Toss gently until all the ingredients are evenly distributed. Cover and refrigerate until ready to use. Place the romaine and radishes in separate bowls, cover and refrigerate until ready to use.
Cut the roasted bell pepper half into chunks.
In a blender or food processor, combine the roasted pepper, ½ cup chopped tomato, ¼ teaspoon of the chili powder, ¼ teaspoon of the cumin and the remaining 2 tablespoons lime juice. Pulse to puree.
Stir in the remaining 2 tablespoons cilantro and set aside.
Preheat the oven to 300 F.
Wrap the tortillas in aluminum foil and warm in the oven for about 10 minutes.
Remove from the oven and keep warm.
Raise the oven temperature to 400℉ (200℃).
In a bowl, toss the swordfish cubes with the remaining 1 tablespoon olive oil, ¾ teaspoon chili powder and ¾ teaspoon cumin.
Arrange the fish in a single layer on a baking sheet and bake until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes.
To serve, place 2 tortillas on each individual plate.
Divide the tomato-olive mixture evenly among the tortillas and top with equal portions of the fish.
Add some lettuce and radishes to each and drizzle with lime-cilantro sauce.
Serve immediately.
