Name: Fish tacos with green jalapeño salsa & chilli cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 500g swordfish steaks or other firm white fish, cut into 3cm cubes; zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa); 1 tbsp honey; 1 tbsp olive oil; 1 tsp garlic salt; 1 tsp mild chilli powder; 1 tsp ground cumin; 1 tsp sugar; warmed soft corn tortillas to serve; shredded white cabbage to serve; sliced radishes to serve; chipolte Tabasco or other hot sauce, to serve; 1 small red onion finely chopped; juice 1 lime; 2 small mangoes diced; 1 green jalapeño chilli, finely chopped; ¼ tsp ground cumin; small handful coriander chopped; 100g soured cream; 1 tbsp chipolte Tabasco, or other hot pepper sauce

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Fish tacos with green jalapeño salsa & chilli cream

Fish tacos with green jalapeño salsa & chilli cream

Jennifer Joyce

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

plus marinating and soaking skewers

A star rating of 4.9 out of 5.17 ratingsRate

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Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe - pile onto corn tortillas with spicy mango salsa

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Ingredients

Nutrition

Units:

MetricUS

500g swordfish

steaks or other firm white fish, cut into 3cm cubes
zest of 2 limes

and juice of 1, plus lime wedges to serve (save the other one for the salsa)
1 tbsp honey
1 tbsp olive oil
1 tsp garlic salt
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp sugar
warmed soft corn tortillas

to serve
shredded white cabbage

to serve
sliced radishes

to serve
chipolte

Tabasco or other hot sauce, to serve

For the salsa

1 small red onion

finely chopped
juice 1 lime
2 small mangoes

diced
1 green jalapeño

chilli, finely chopped
¼ tsp ground cumin
small handful coriander

chopped

For the chilli cream

100g soured cream
1 tbsp chipolte

Tabasco, or other hot pepper sauce

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Nutrition: per serving

kcal299
fat14g
saturates5g
carbs19g
sugars19g
fibre2g
protein25g
salt1.8g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, October 2014

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A star rating of 4.9 out of 5.17 ratings

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