Anaheim Sword Fish Tacos

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Anaheim Sword Fish Tacos

Ingredients:

  • 1 teaspoon of oilive oil
  • 1 anaheim chile pepper, chopped
  • 1 leek, chopped
  • 2 cloves garlic, crushed
  • sea salt & pepper to taste
  • 1 cup of low sodium chicken broth
  • 2 large tomatoes, diced
  • 1/2 teaspoon of cumin
  • 1 1/2 pounds of sword fish filets
  • 1 lime
  • 12 Corn Tortillas

Directions:

  1. Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper to taste.
  2. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the swordfish into the mixture. Sprinkle with lime juice
  3. Cook 15-20 minutes until the swordfish is easily flaked with a fork. Wrap in warm tortilla shells and serve! Enjoy :)

Cumin Crusted Swordfish with Avocado Relish

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Avocado Relish:

  • 1 small avocado, peeled, seeded and finely chopped
  • 1/2 cup coarsely chopped tomato
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 tablespoon Red Pepper, Crushed
  • 1/8 teaspoon Sea Salt

 

 

Cumin-Crusted Swordfish:

  • 1 tablespoon Coriander Seed, coarsely crushed
  • 1/2 teaspoon Black Pepper, Cracked
  • 1 tablespoon Cumin
  • 1/2 teaspoon Sea Salt
  • 3 swordfish steaks, about 1-inch thick (8 ounces each), skin removed

Directions:

1. For the Avocado Relish, mix all ingredients in medium bowl. Set aside.

2. Mix coriander, cumin, pepper and sea salt in small bowl. Cut each swordfish steak into 2 pieces. Brush swordfish with oil. Rub seasoning mixture evenly over swordfish.

3. Grill over medium heat 5 to 7 minutes per side or until fish flakes easily with a fork. Serve swordfish topped with Avocado Relish.