Easy barbecue recipe for 4 people, takes only 10 mins; recipe has swordfish, lime, honey, olive oil, garlic salt, chilli powder, ground cumin, sugar, soft corn tortillas, white cabbage, radish, chipolte, red onion, lime, mango, jalapeno, ground cumin, coriander, soured cream and chipolte.
Fish tacos with green jalapeno salsa & chilli cream
Course: Easy barbecue
Servings
4
servings
Prep time
20 mins
Ingredients
- Swordfish: 500g swordfish steaks or other firm white fish, cut into 3cm cubes
- Lime: zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)
- Honey: 1 tbsp honey
- Olive Oil: 1 tbsp olive oil
- Garlic Salt: 1 tsp garlic salt
- Chilli Powder: 1 tsp mild chilli powder
- Ground Cumin: 1 tsp ground cumin
- Sugar: 1 tsp sugar
- Soft Corn Tortillas: warmed soft corn tortillas, to serve
- White Cabbage: shredded white cabbage, to serve
- Radish: sliced radishes, to serve
- Chipolte: chipolte, Tabasco or other hot sauce, to serve
- Red Onion: 1 small red onion, finely chopped
- Mango: 2 small mangoes, diced
- Jalapeno: 1 green jalapeno chilli, finely chopped
- Coriander: small handful coriander, chopped
- Soured Cream: 100g soured cream
Directions
- In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
- Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
- Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.
