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Blackened Swordfish Tacos with Mango Avocado Salsa
Serves 4 |
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Ingredients:
| Swordfish Ingredients: |
| 2 6 oz. swordfish filets cut into strips |
| 2 tsp Morton and Bassett cayenne pepper |
| 2 tbsp Morton and Bassett paprika |
| 2 tbsp Morton and Bassett cumin |
| 2 tbsp parsley |
| 2 tbsp Morton and Bassett oregano |
| 1 tsp Morton and Bassett black pepper |
| 1 tsp salt |
| 8 5” corn tortillas |
| 2 cups romaine lettuce thinly chopped |
| 1 cup Mango Avocado Salsa (see below) |
| Mango Avocado Salsa Ingredients: |
| 1 mango diced |
| 1 red bell pepper diced |
| 1 yellow pepper diced |
| 1 avocado chopped |
| 1 small onion chopped |
| 3 tablespoons fresh chives or green onions minced |
| 3 tablespoons fresh cilantro minced |
| 2 -3 tablespoons fresh lime juice |
Directions:
- Mango Avocado Salsa Directions:
- Mix all ingredients together in a bowl.
- Let flavors merge in the fridge for 10-30 minutes before serving.
- Swordfish Directions:
- Combine all the spices in a bowl, then coat the swordfish pieces with mixture. Heat oil in a large skillet over medium-high heat.
- Saute the seasoned fish until cooked through (about 5-8 minutes).
- Steam the tortillas until soft.
- Fill tortillas with fish, lettuce and salsa to serve.
| Main Ingredient: | Swordfish |
| Course: | Seafood |
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