Swordfish Tacos

Ingredients

• Hot sauce (to taste)
• Lime zest (1 teaspoon)
• Sour cream (1/2 cup)
• Cilantro (1/4 cup, chopped)
• Red onion (1/4 cup, thinly sliced)
• Tomato (1, diced)
• Cabbage (1 cup, shredded)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Lime (1, juiced)
• Corn tortillas (8)
• Swordfish fillets (1 lb)

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine the lime juice, minced garlic, cumin, paprika, salt, and pepper to make a marinade.
3. Place the swordfish fillets in a shallow dish and pour the marinade over them. Let them marinate for 10 minutes.
4. Grill the swordfish fillets for 4-5 minutes per side, or until cooked through.
5. Remove the swordfish from the grill and let it rest for a few minutes. Then, flake the fish into bite-sized pieces.
6. In a separate bowl, mix together the shredded cabbage, diced tomato, sliced red onion, and chopped cilantro to make the taco toppings.
7. In another small bowl, combine the sour cream, lime zest, and hot sauce to make the lime crema.
8. Warm the corn tortillas on the grill or stovetop.
9. To assemble the tacos, place some flaked swordfish on each tortilla, top with the cabbage mixture, and drizzle with the lime crema.
10. Serve the swordfish tacos with extra lime wedges and hot sauce on the side.