Swordfish Tacos

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

Heat Scale
Submit Recipe

Ingredients:

1 pound of 3/4″ thick swordfish steaks
olive oil
warm corn tortillas
lime wedges
thinly sliced cabbage
sour cream

For Pico de Gallo:

2 large tomatoes, diced
1 bunch green onions, thinly sliced
3 jalapeno chiles, seeded and diced
2 Tbsp. olive oil
1 Tbsp. red wine vinegar

Instructions:
Prepare the barbecue(med-high heat) or preheat the broiler.

Brush the swordfish steaks generously with olive oil, and season with salt and pepper. Grill or broil the steaks until just cooked through, about 4 minutes per side. Transfer the steaks to a serving plate and cut into chunks. Serve with warm corn tortillas, lime wedges, cabbage, pico de gallo and sour cream, allowing your guests to assemble their own tacos.

Pico de Gallo:

Combine all the ingredients in a bowl, and season to taste with salt. (Can be prepared 6 hrs. ahead.)

Makes 4 servings.