Grilled Swordfish Tacos With Tomatillo-Avocado Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Tomatillos are the base for salsa verde. The tomatillo is a fruit that looks like a small green tomato but is encased in a thin, parchmentlike husk. Ingredients:
1/2 cup boiling water |
1 chipotle chile |
1/4 cup chopped onion |
1 garlic clove, halved |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
2 tablespoons lemon juice |
2 teaspoons olive oil |
1 1/2 pounds swordfish steaks |
1 (7-ounce) can salsa verde (such as herdez) |
2/3 cup coarsely mashed avocado (about 1 medium avocado) |
6 (6-inch) corn tortillas |
Directions:
1. Combine boiling water and chipotle chile in a small bowl; cover and let stand 30 minutes or until soft. Drain; discard stems, seeds, and membranes. Combine chile, onion, and next 6 ingredients in bowl of food processor. Process until puréed, scraping down sides of bowl occasionally. Spread 1 teaspoon chipotle mixture on each side of swordfish steaks. Set aside remaining chipotle mixture.
2. Heat a grill pan over medium-high heat until hot. Add fish, and grill 6 minutes on each side. Cut fish into 1-inch cubes; combine fish with remaining chipotle mixture. Set aside.
3. Combine salsa verde and avocado. Heat tortillas according to package directions. Spoon 2/3 cup fish mixture and 2 tablespoons salsa verde mixture into center of each tortilla. Fold tortilla in half. Serve immediately.
|
|