Grilled Swordfish Tacos with Mango Salsa & Chilli Crema

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

I do love fried fish tacos with their puffy crisp batter but it’s the kind of thing you’re better off eating out, leaving no lingering fish aromas in your kitchen. Grilled swordfish, marinated in lime, spices and honey makes a healthy and equally delicious option. A fresh mango salsa and chipotle crema tops it off for a sublime taco.

Preparation: 20 Minutes, Plus 30 Minutes Marinating
Cooking: 5 Minutes


  • 600 g (1 lb 5 oz) skinless swordfish steaks, or other firm white fish, cut into 3 cm (1¼ inch>) cubes
  • juice and zest of 2 limes
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic salt
  • 1 teaspoon mild chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sugar
  • Corn tortillas, sliced radishes and chipotle Tabasco sauce or other chilli sauce, to serve

Mango, green chilli and red onion salsa

  • 1 small red onion, thinly sliced
  • juice of 1 lime
  • 2 small mangoes, diced
  • 1 thumb-size green chilli, thinly sliced
  • small handful of chopped coriander (cilantro) leaves

Chilli crema

  • 100 g ( oz) sour cream
  • juice of 1 lime
  • 3 teaspoons chipotle Tabasco or other hot chilli sauce


Put the fish in a shallow non-metallic dish. Add the lime zest and juice, honey and oil and combine well. Cover and refrigerate for 30 minutes.

Meanwhile, to make the mango salsa, put the onion and lime juice in a small bowl and toss together. Stand for a few minutes, then add the remaining ingredients and season with salt and freshly ground black pepper.

To make the chilli crema, combine all of the ingredients in a small bowl, then season and set aside.

Preheat a barbecue or chargrill pan on medium-high heat. If using wooden skewers, soak them in water for at least 10 minutes to prevent them from burning during cooking. Combine the spices, sugar and a good pinch of salt in a small bowl. Remove the fish from the marinade and pat dry on paper towel. Thread onto the skewers and lay them on a tray, then dust with the spice mix. Cook the fish skewers for 2-3 minutes on both sides or until just cooked through. Serve with warm tortillas, sliced radishes, mango salsa, chilli crema and chilli sauce.