Recipe by Katie Jasiewicz
Light and flavourful fish tacos with sweet and savoury salsa can be made for two in just 30 mins.
1 hass avocado, diced
1 mango, diced
2 tomatoes, diced
Coriander, finely chopped
Zest of 1/2 of a lime
Juice of 1 lime, divided
1 200 gram piece of swordfish
1 teaspoon taco seasoning
1 cup + 1 tablespoon canola oil
6 white corn tortillas
1/2 cup shredded carrots and cabbage mixture
First, prepare the avocado mango salsa. Combine the diced avocado, mango, tomato, and coriander in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.
Season the swordfish with the taco seasoning on both sides, and set to the side. Then, preheat a 3 quart sauté pan on medium heat
Add 1 tablespoon of vegetable oil. Cook the swordfish for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can cover the fish with a piece of aluminium foil).
Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown. Once the corn tortilla is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked.
Note: For this recipe, we recommend using the Anolon Endurance 30cm covered sauté.
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