Meal Madness · Mexican · seafood

Swordfish Tacos with Mango-Avocado Salsa

It’s been a wild ride this March Madness. Crazy upsets, last-second buzzer beaters, and legacy teams falling like dominoes. That’s the way the cookie crumbles this time of year. It’s thrilling and nail-bitingly wonderful  watch. It’s terrible and heart-achingly sad when your favorite team loses. I love it.

tacos7

I didn’t manage to watch the Florida-Wisconsin game, but I read and watched highlights of Florida’s miraculous victory. A final half marred with turnovers for Wisconsin, the Badgers fell short of the Elite Eight by only one single point. Could you imagine how those players must feel today? To be so close to victory, yet still lose at the very last second.

I have no feelings toward either team, but it sounded like an exciting game to watch. I’ve also never managed to visit either state. That makes today’s edition of Meal Madness a bit difficult to conjure up, but I think I did a decent job.

tacos8

Florida is allegedly an amazing place to go marlin & swordfish fishing. These huge fish produce some fantastically tender steak meat. I’ve cooked up swordfish steaks a few times and it has always ended up being delicious. A gentle sear on both sides and you’re good to go.

I paired the swordfish steak strips with a mango-avocado salsa packed with fresh bell peppers from the farmer’s market. Purple cabbage added even more color and crunch. Top it off with a drizzle of crema and you have yourself quite the tasty taco.

Pro-tip: use two warm corn tortillas when building your taco. With so much stuffing, having only one tortilla will result in the fall-apart-and-all-over-your-plate catastrophe. That’s no bueno. Two corn tortillas ensure no taco disasters.

tacos

Swordfish Tacos with Mango-Avocado Salsa

  • Servings: 2
  • Time: 15 mins
  • Difficulty: Easy
  • Print

Ingredients

  • 1 (7oz) swordfish steak
  • 1 TBS. olive oil
  • 1 tsp. cayenne
  • 1 TBS. paprika
  • 1 TBS. cumin
  • 1 TBS. parsley
  • 1 tsp. oregano
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 mango, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 avocado, chopped
  • 1 small white onion, diced
  • handful of cilantro, roughly chopped
  • 3 TBS. lime juice
  • corn tortillas
  • shredded purple cabbage, crema, cilantro for topping

Directions

  1. Combine spiced in a bowl and then rub all over swordfish steak. Heat oil in large skillet over medium-high heat. Add swordfish and sear for 1-2 minutes on both sides until browned and flaky. Transfer to a cutting board and cut into strip.
  2. Meanwhile, in a medium bowl, combine the mango, bell peppers, onion, avocado, cilantro and lime juice. Stir and mix well. Refrigerate for at least 15 minutes before serving so flavors can mingle.
  3. Build your tacos: warm up corn tortillas and fill with swordfish strips, purple cabbage, mango-avocado salsa, crema and cilantro.

Step-By-Step Instructions

tacos3

Combine spices in a bowl and then rub all over swordfish steak.

tacos4

In a large skillet, heat olive oil over medium-high heat. Add swordfish steak and sear for 1-2 minutes on both sides.

tacos5

Remove swordfish when it is browned and flaky. Transfer to a cutting board and cut into strips.

tacos2

Meanwhile, in a medium bowl, combine the mango, bell peppers, avocado, onion, cilantro and lime juice. Refrigerate for at least 15 minutes so flavors can mingle.

tacos6

Build your tacos: warm corn tortillas and then pile on the swordfish strips, purple cabbage, mango-avocado salsa, crema and cilantro.

tacos9

signature

Advertisements

15 thoughts on “Swordfish Tacos with Mango-Avocado Salsa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s