Preparation time: 1 hr 15 mins
Cooking time: 20 mins
- 2 (8 to 10-ounce) swordfish fillets
For the Adobo Marinade
- 4 dried California chillies
- 1/4 cup orange juice
- 2 tablespoons extra-virgin olive oil
- 1/2 small red onion, roughly chopped
- 2 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 1/4 cup cilantro leaves and tender stems
- 1 tablespoon fresh oregano leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For the Mango Salsa
- 1 mango, peeled and diced
- 1/2 small red onion, thinly sliced
- 1 Roma tomato, seeded and diced
- 1 small jalapeño, thinly sliced (seeds removed, if desired)
- 2 tablespoons cilantro leaves, chopped
- 1/2 lime, juiced
- 1/2 teaspoon granulated sugar
- Kosher salt, to taste
For the Taco
- 6 white corn and/or flour tortillas
- 1 small bottle Japanese mayonnaise (Kewpie)
- Lime wedges
- Cilantro leaves and tender stems
- Cotija cheese
- Sliced red onion
- Place the swordfish fillets in a baking dish. Set aside.
- Bring a medium pot of water to a boil over medium-high heat. Add the chillies and cook for 8 to 10 minutes until softened. Remove from the heat to cool. Remove the stems and seeds. Add the hydrated chillies to a blender with 1/4 cup of water and the remaining ingredients. Blend thoroughly until smooth.
- Pour the marinade over the swordfish and massage on both sides to cover. Cover and marinate in the refrigerator for 1 hour to overnight.
- Add all ingredients to a medium mixing bowl and toss gently to combine. Cover and refrigerate until ready to serve.
- Thirty minutes prior to cooking, remove the marinated swordfish from the refrigerator and bring to room temperature. Heat a gas or charcoal grill over medium-high heat. Oil the grill to prevent the fish from sticking. Remove the excess marinade from the swordfish. Oil both sides and carefully place onto the grill. Cook for 3 to 5 minutes per side until grill marks are defined and the fish is cooked through. Remove onto a plate to rest.
- While the fish rests, arrange the tortillas on the grill to heat and char slightly on both sides. Remove onto a platter.
- Cut the swordfish lengthwise into 1/2-inch-thick slices.
- Squeeze 3 dollops of mayonnaise in a line down the centre of the tortilla. Place 1 to 2 pieces of fish on top of the mayonnaise. Top with mango salsa. Garnish as desired.
Posted by Coba Grills and we thank Chef Esdras Ochoa for this delicious recipe and the recipe link is https://www.youtube.com/watch?v=ZMkajgTBAU8&feature=youtu.be