FISH TACOS WITH GREEN JALAPEÑO SALSA & CHILLI CREAM
PREP TIME: 20 MINS (+ MARINATING & SOAKING) COOK TIME: 10 MINS
SERVES 4 (AS A MAIN)
500g swordfish steaks or other firm
white fish, cut into 3cm cubes Zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)
1 Tbsp honey
1 Tbsp olive oil
1 tsp each Mexican chilli powder,
ground cumin and caster sugar 8 Mission White Corn Tortillas,
warmed (see Cook’s Tips)
2⁄3 cup finely shredded white
cabbage
3 small radishes, thinly sliced
into rounds
Tabasco sauce, to serve (optional)
Salsa
1 small red onion, finely chopped Juice of 1 lime
2 small mangoes, flesh finely
chopped
1 green jalapeno chilli, finely
chopped
1⁄4 tsp ground cumin
Small handful coriander, chopped
Chilli cream
100g extra light sour cream 1 Tbsp (or to taste) Tabasco, or
other hot pepper sauce
1 Combine the fish, lime zest and juice, honey and olive oil in a shallow dish. Cover. Set aside for 30 minutes to marinate in fridge. 2 Mix chilli powder, cumin and sugar in a small bowl. Drain fish from marinade and thread onto small metal or wooden skewers (see Cook’s Tips). Sprinkle fish with spices. Place on a plate, cover and put in the fridge until ready to eat. 3 To make the salsa, combine red onion and lime juice in a small bowl. Set aside for 5 minutes. Add the remaining salsa ingredients and mix to combine.
4 To make the chilli cream, whisk the sour cream and Tabasco sauce in a small bowl.
5 Preheat a barbecue grill or chargrill pan on medium. Spray skewers with cooking spray. Add to barbecue. Cook for 2-3 minutes each side, or until cooked through. Serve fish with the warm tortillas, cabbage, radishes, chilli cream, mango salsa and extra Tabasco sauce, if using. Use reserved lime wedges to squeeze over tacos.
COOK’S TIPS
• To warm the tortillas, simply put on the grill and cook for 1-2 minutes until warmed through. Wrap in foil to keep warm.
• If using bamboo skewers, soak in cold water for 30 minutes before using to prevent them burning.
HEALTH TIP
Swordfish is an excellent source of selenium, which has antioxidant properties. Each serving of this dish provides more than 100% of the Recommended Dietary Intake for adults.