Name: Fish tacos with green jalapeño salsa & chilli cream
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Fish tacos with green jalapeño salsa & chilli cream

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fish tacos with green jalapeño salsa & chilli cream

1. 500g swordfish steaks or other firm white fish, cut into 3cm cubes -

2. zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa) -

3. 1 tbsp honey -

4. 1 tbsp olive oil -

5. 1 tsp garlic salt -

6. 1 tsp mild chilli powder -

7. 1 tsp ground cumin -

8. 1 tsp sugar -

9. warmed soft corn tortillas , to serve -

10. shredded white cabbage , to serve -

11. sliced radishes , to serve -

12. chipolte , Tabasco or other hot sauce, to serve -

13. 1 small red onion , finely chopped -

14. juice 1 lime -

15. 2 small mangoes , diced -

16. 1 green jalapeño chilli, finely chopped -

17. ¼ tsp ground cumin -

18. small handful coriander , chopped -

19. 100g soured cream -

20. 1 tbsp chipolte , Tabasco, or other hot pepper sauce -

How to cook deliciously - Fish tacos with green jalapeño salsa & chilli cream

1. Stage

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. Stage

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. Stage

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.