Tuesday, September 3, 2013

Swordfish Tacos

Fish tacos are the best.

You start with a good firm white fish, preferably grilled. A nice salsa fresca, perhaps with avocado.

Pickled onions? Why not?

And "crema". A nice creamy white sauce maybe with some lime juice and garlic.

I'm in.

I can never find soft corn tortilla shells without driving to the Hispanic market in Morristown, so flour tortillas will have to do.

You can marinate any white fish, snapper, cod, halibut, but here I used a nice piece of swordfish marinated in some lime juice w/ kosher salt and pepper and ancho chili pepper.

For 6 Fish Tacos:

1 lb. piece of white fish, seasoned with kosher salt & pepper (cumin or ancho chili powder optional)
6 soft corn tortillas

For the Salsa Fresca:

handful of cherry tomatoes, halved
juice of half a lime
kosher salt
1 avocado, diced
big handful of chopped cilantro

Mix all salsa ingredients in bowl and set aside.

For the Crema:

a dollop of creme fraiche
1 clove garlic minced
juice of the other half of lime

Stir together crema ingredients with a fork and keep in fridge until ready to use.

For the Quick Pickled Onions:

1 large red onion, thinly sliced
1/2 cup of cider vinegar
1 heaping tbsp sugar
6 whole cloves

No boiling needed here. Whisk the sugar and vinegar in measuring cup, until sugar is dissolved.
Pour over sliced onion in a jar and add in cloves.

Cover and let sit on the counter at least 1 hour and up to a week before using.

To assemble the tacos:

Light a grill on medium and place the fish on an oiled grate for 3 minutes on each side, depending on the thickness.

Remove to a platter, and cut into small pieces.

While the fish is grilling, fold the tortillas in half and lay them on a grill pan, so they don't burn. Grill just to warm and lightly cook for 2 minutes.

Spread out all the taco "stuff" and fill warm tortillas with fish, crema, salsa fresca and pickled onions.

Serve immediately and enjoy.

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Ciao Chow Linda said...

Ooh, I want these fish tacos. I would love them even without the crema and the pickled onions, but I'll make them with both and take it over the top. Hope you're having fun and over your bronchitis.

Rosie said...

Aaah Stacey. I found your blog through 66 square feet and love your recipes. But.. Swordfish are over fished and generally not doing too well in the greater scheme of things due to human greed. Could you recommend a recipe with a fish that can be sustainably harvested?

Proud Italian Cook said...

I love fish tacos! Try a little chipotle sauce mixed into your crema next time, really good with a little heat. Thinking of you!

Rachel said...

Have had many fish tacos in Southern California. They are really good with shredded white cabbage. I keep frozen corn tortillas in my freezer to use when I make them as they really add flavor to the recipe.

Anneli (Delicieux_fr) said...

I love fish tacos. Such fresh flavours. Yours look great as ever. Love the pickled onions too...

Oui Chef said...

I haven't made fish tacos in eons, thanks for the tasty reminder!

Terrah said...

Yeah, that's the one glorious thing about living in Texas: Soft corn tortillas GALORE. I wish I could send you some. They're crazy cheap down here and really good.

Great recipe. Fish tacos are catching on here in parts of S. Texas but as a previous poster said, they're definitely a West Coast staple.