Fish tacos with green jalapeno salsa & chilli cream

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

Fish tacos with green jalapeno salsa & chilli cream

Recipe by Chef Soomro Course: Easy barbecue
Servings

4

servings
Prep time

20 mins

Ingredients

  • Chilli Powder: 1 tsp mild chilli powder
  • Coriander: small handful coriander, chopped
  • Olive Oil: 1 tbsp olive oil
  • Red Onion: 1 small red onion, finely chopped
  • Soured Cream: 100g soured cream
  • Sugar: 1 tsp sugar
  • Lime: zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)
  • Ground Cumin: 1 tsp ground cumin
  • Honey: 1 tbsp honey
  • Radish: sliced radishes, to serve
  • Mango: 2 small mangoes, diced
  • White Cabbage: shredded white cabbage, to serve
  • Soft Corn Tortillas: warmed soft corn tortillas, to serve
  • Garlic Salt: 1 tsp garlic salt
  • Swordfish: 500g swordfish steaks or other firm white fish, cut into 3cm cubes
  • Chipolte: chipolte, Tabasco or other hot sauce, to serve
  • Jalapeno: 1 green jalapeno chilli, finely chopped

Directions

  1. 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.
  2. 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.
  3. 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.