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Grilled swordfish tacos

Chef's Skillet

8 two ounce pieces of swordfish, 1.5”x3.5”
2 ounces lime juice
4 tablespoons Cajun seasoning, use your favorite brand
4 ounces red cabbage, shredded
8 ounces salsa fresca, se recipe below
8 ounces ranch salad dressing
8 corn tortillas
4 lime wedges, for garnish
2 ounces grated cheddar cheese

This is a very easy recipe to prepare, the success comes with buying the best swordfish possible.

1. Marinate the swordfish with lime juice for 20 minutes. Dry the swordfish and dust with the Cajun seasoning and grill two minutes on each side.

2. Heat the tortillas in a pan, using as little oil as possible.

3. Place two tortillas on a plate and top with the red cabbage, salsa fresca and ranch dressing. Place two pieces of fish on top and finish with the grated cheddar cheese. Repeat set up for the other plates.

4. Place a lime wedge under one end of the tortilla. Serve!

Salsa fresca

1 pound tomatoes, chopped
2 ounces onion, chopped
1 ounce green onion, chopped
1 ounce cilantro, chopped
1 teaspoon salt

Mix well and serve.Serves 4

BY STEVE FLOYD
Executive Corporate Chef
Brigantine Seafood
Seven locations throughout San Diego
brigantine.com



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Posted by LGBT Weekly on Sep 9, 2011. Filed under Chef's Skillet. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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