Fish and Queso Fresco Tacos
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
- 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.
- Toss fish with lime juice and cumin. Meanwhile, combine ingredients for Avocado Radish Salsa.
- For service, warm tortillas. Divide fish, cheese, tomatoes, cabbage, and salsa among tortillas and fold over to enclose filling.