Serves: 3-4
When the fishmonger has beautiful swordfish steaks I can’t resist making these tacos. You could make them with any firm-fleshed fish but adjust the cooking time by a minute if the cubes aren’t as thick as swordfish steaks. The accompaniments are a suggestion but I urge you to try the Tomatillo Salsa-the Gran Luchito brand is especially good.
Ingredients
- Spice mix
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon Old Bay Seasoning or Cajun Seasoning
- ½ teaspoon fennel seeds
- 700g swordfish steaks, trimmed and cut into 2cm cubes
- Avocado salsa
- 1 ripe avocado, halved and stoned
- Juice of ½ lime
- To finish
- 3 tablespoons olive oil
- 1 large red onion, peeled and finely sliced
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 2 garlic cloves, peeled and finely sliced
- 1 tablespoon chopped coriander or flat-leaf parsley
- To serve
- Tomatillo salsa
- Sour cream
- Tortillas
Method
- For the spice mix, put the cumin, paprika, Old Bay Seasoning and fennel seeds in a large shallow bowl and mix well. Add the swordfish cubes and toss them in the spice mix. Set aside. For the avocado salsa, scrape the avocado flesh into a bowl and squeeze over the lime juice. Season well with salt and ground black pepper and roughly mash. Spoon into a bowl and cover while you prepare and cook the rest of the food.
- Heat two tablespoons of the oil in a large frying pan and add the onion and peppers. Cook over a low to moderate heat for about 20-25 minutes until the vegetables are soft and slightly coloured. Add the garlic and cook for a further five minutes. Tip into a serving dish and keep warm in a low oven (150°c, mark 3).
- Heat the remaining tablespoon of oil in the frying pan and add the swordfish. Fry over a high heat for about 4-5 minutes until the cubes are almost cooked through. Add to the onion and peppers and mix well. Sprinkle with the coriander or parsley and serve right away with the accompaniments.
