Grilled Swordfish Tacos with Lime Crema

Ingredients

Hot sauce

1 tablespoon, plus more for serving

Lime zest

1 teaspoon

Sour cream

1/2 cup

Cilantro

1/2 cup, finely chopped

Red onion

1 medium, thinly sliced

Tomato

1 large, diced

Cabbage

2 cups, shredded

Salt and pepper

to taste

Paprika

1 teaspoon

Cumin

1 teaspoon

Garlic

2 cloves, minced

Lime

1, juiced

Corn tortillas

8

Swordfish fillets

2 (6-ounce) fillets

Instructions

1. Preheat your grill to medium-high heat.
2. Prepare the marinade by combining lime juice, minced garlic, cumin, paprika, salt, and pepper in a small bowl.
3. Place the swordfish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are fully coated and let them marinate for 10 minutes.
4. Grill the swordfish fillets for 4-5 minutes on each side, until they are cooked through and easily flake with a fork.
5. Remove the swordfish from the grill and allow it to rest for a few minutes. Then, flake the fish into bite-sized pieces using a fork.
6. While the fish is resting, prepare the salad topping. In a separate bowl, combine shredded cabbage, diced tomato, sliced red onion, and chopped cilantro. Season with a pinch of salt.
7. For the lime crema, combine sour cream, lime zest, and hot sauce in another small bowl.
8. Warm the corn tortillas on the grill or stovetop until they are soft and pliable.
9. Assemble the tacos by placing some flaked swordfish on each tortilla, topping with the cabbage mixture, and drizzling with the lime crema.
10. Serve the swordfish tacos immediately, with additional lime wedges and hot sauce on the side for those who like an extra kick.