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Fish tacos with green jalapeño salsa & chilli cream

Fish tacos with green jalapeño salsa & chilli cream

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A star rating of 4.9 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating and soaking skewers
  • Easy
  • Serves 4

Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe - pile onto corn tortillas with spicy mango salsa

Nutrition: per serving
NutrientUnit
kcal299
fat14g
saturates5g
carbs19g
sugars19g
fibre2g
protein25g
salt1.8g
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Ingredients

  • 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
  • warmed soft corn tortillas , to serve
  • shredded white cabbage , to serve
  • sliced radishes , to serve
  • chipolte , Tabasco or other hot sauce, to serve

For the salsa

  • 1 small red onion , finely chopped
  • juice 1 lime
  • 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 chipolte , Tabasco, or other hot pepper sauce

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.

Goes well with

Recipe from Good Food magazine, October 2014

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Overall rating

A star rating of 4.9 out of 5.13 ratings
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