I really love Mexican food and it’s one of my favourite cuisines to cook at home. If you are on the look out for new Mexican food ideas and want to try something different than the usual steak and pepper fajitas, with tomato salsa, soured cream and guacamole (usual in my house anyway), then look no further an make these Tacos! This is my first venture into the world of fish tacos and I guarantee it will not be the last. It was also my first time making a fruit based salsa, using mango, and I can tell you… it was SO tasty. On top of this, I served the tacos alongside Jalapeno and Lime hot sauce, and it was pretty much a taste match made in heaven.

As for the tacos, I used Lupe Pinto‘s* house made corn tortillas which are perfect for soft tacos and so flavoursome! If you are in Glasgow or Edinburgh, be sure to check them out – you will also be able to stock up on some hot sauce and fresh guacamole there, if you didn’t have time to make your own!

Swordfish tacos with mango & jalapeno salsa

Serves 4 | Prep 20 minutes + marinading and chilling | Cook 15 minutes | Fairly easy | Gluten-free | Meat free | Under 500 Kcal per serving

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You’ll need:
  • 500g swordfish steaks or other firm white fish, cut into 3cm cubes;
  • zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa;
  • 1 tbsp honey;
  • 1 tbsp olive oil;
  • 1 tsp garlic salt;
  • 1 tsp mild chilli powder;
  • 1 tsp ground cumin;
  • 1 tsp sugar;
For the salsa
  • 1 small red onion, finely chopped
  • 1 lime, juiced;
  • 2 small mangoes, diced;
  • 1 green jalapeño chilli, finely chopped;
  • ¼ tsp ground cumin;
  • small handful coriander, chopped.
For the chilli cream
  • 100g soured cream;
  • 1 tbsp Tabasco, or other hot pepper sauce.
To serve:
  • warmed soft corn tortillas (i.e. soft tacos);
  • shredded white cabbage or other salad;
  • Jalapeno and Lime hot sauce, or other hot sauce, to serve (I used the Scottish made Bonnie Sauce Co‘s Jalapeno and Lime sauce*);
  • Guacamole;
  • Pickled Jalapenos.

In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.

Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.

Heat a griddle pan. Cook the fish for 2-3 mins each side on until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage or salad, the chilli cream, mango salsa, Jalapeno and Lime hot sauce (or other hot sauce to your liking, guacamole, pickled jalapenos and lime wedges for squeezing over.

Original recipe from BBC Good Food magazine, issue October 2014, available online here.

*Non of the content is sponsored in any shape or form, just recommendations about the products I’ve used and have worked particularly well  in this recipe.