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

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources