Grilled Swordfish Tacos with Mango Salsa & Chilli Crema

Name: Grilled Swordfish Tacos with Mango Salsa & Chilli Crema
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves: 4-6
Cuisine: Mexican
Ingredients: 1 thumb-size green chilli, thinly sliced; Corn tortillas, sliced radishes and chipotle Tabasco sauce or other chilli sauce, to serve; 1 teaspoon ground cumin; 100 g (3½ oz) sour cream; small handful of chopped coriander (cilantro) leaves; 3 teaspoons chipotle Tabasco or other hot chilli sauce; 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 small red onion, thinly sliced; juice of 1 lime; 1 teaspoon sugar; 1 tablespoon honey; 1 tablespoon vegetable oil; 1 teaspoon garlic salt; 2 small mangoes, diced; 1 teaspoon mild chilli powder

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
25 min

Appears in

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.

Ingredients

600 g (1 lb 5 oz) skinless swordfish steaks, or other firm white fish, cut into 3 cm (1¼ inch>) cubes

Method

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 crem