Fish and Queso Fresco Tacos

fish tacos
Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
6

Grilled swordfish is tossed with lime juice and cumin before it's served in warm tortillas with queso fresco, tomatoes, cabbage, and Avocado-Radish Salsa.

Ingredients

Tacos:
1 1⁄2 lb. swordfish
Vegetable oil
Salt and pepper, to taste
1 tbsp. lime juice
1⁄2 tsp. ground cumin
12 corn tortillas
6 oz. queso fresco
2 med. tomatoes, diced
1 cup shredded cabbage

Avocado-Radish Salsa:
2 avocados, chopped
1⁄3 cup finely chopped onion
3⁄4 cup diced radishes
5 serrano chiles, seeded and finely chopped
1 garlic clove, minced
Juice of 1 lime
Salt and pepper, to taste

Steps

1. Coat fish with oil; season with salt and pepper. Grill or broil fish 6-9 min., until cooked through. Remove skin and bones; cut fish into wide strips.

2. Toss fish with lime juice and cumin. Meanwhile, combine ingredients for Avocado Radish Salsa.

3. For service, warm tortillas. Divide fish, cheese, tomatoes, cabbage, and salsa among tortillas and fold over to enclose filling.
 

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources