June 15, 2016
Swordfish Tacos with Mango Salsa & Smokey Tomato Crema
From time to time, I find myself picking up the same produce and fish at the market. Which ultimately leads me to making different versions of the same dish over and over again. Now as much as I enjoy my staple dishes, it’s always good to step up the cooking game. Hence my taco making fiesta the other night, which really impressed Matt and I think put me in the running with our local fish taco spot. I think, at least.
These swordfish tacos are absolutely delicious and taste incredibly fresh with each layer of sauce. It hits all the right notes and will impress anyone at your dinner table. I know the recipe looks lengthy but the sauce, salsa and slaw can all be made a head of time which leaves you to only cook the fish. It’s an ideal dish for entertaining but just as good for a regular summer night in.
Swordfish Tacos with Smokey Tomato Yogurt Crema & Mango Salsa
(adapted from Bobby Flay)
Smokey Tomato Yogurt Crema
3 plum tomatoes, halved
salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 teaspoons chipotles in adobo
3 cloves garlic, chopped
1 small Spanish onion, roughly chopped
1/4 cup fresh cilantro leaves
1 tablespoon dried oregano
1 cup nonfat Greek yogurt
If you have a bbq heat a grill to high. Toss the tomato halves with some oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
If you don’t have a bbq then preheat over to 425 F and roast tomatoes for about 25-30 minutes until softened and a bit charcoal on top.
Combine the grilled/roasted tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely. This is quite a spicy sauce, you may not want to put the entire tomato mixture in the yogurt, try a couple tablespoons at a time and taste, then adjust according to your heat level. Set aside.
1/8 cup lemon juice
1/4 cup orange juice
1 tablespoons clover honey
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
1/8 cup olive oil
3 cups thinly sliced Napa cabbage
Combine the Napa cabbage with half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed, reserving a little for fish.
2 ripe mangos, chopped
Half a red onion, diced
1/4 cup cilantro, chopped
1/2 red chilli, seeds removed and finely diced (can omit if you don’t like heat)
1 clove of garlic, finely diced
Juice of 1 lime
Combine everything together, season with salt and pepper and set aside.
Swordfish Rub (for 2 steaks)
2 Swordfish steaks
1 tbsp. cumin
1 tbsp. brown sugar or coconut sugar
3 tbsp. paprika
2 tbsp. olive oil
salt and pepper
Combine all spices with olive oil in a small bowl. Brush both sides of the swordfish steaks with the marinade.
When all your preparations are ready to go the only thing left to do is warm your tortillas up and grill or pan fry the swordfish. If you are grilling the swordfish, then grill on high for 3 minutes on each side. If you are pan frying, cook on medium high heat and fry for 3 minutes on each side. Keep an eye on it. You want your swordfish to be a little translucent on the inside, if it’s overcooked it can have a tendency to dry out.
Assemble as you wish, no rules here. Enjoy!
NOTES: Estimate about 1 swordfish steak per person, the spice rubbed can be doubled, tripled etc.
HEALTHIER VERSION: Eat your tacos with butter lettuce instead of a tortilla for a healthier, gluten free option.