Grilled Swordfish and Mango Tacos

Grilled swordfish, mango, sweet onion, queso fresco, peppers, avocado, cilantro, lime and hot sauce inside a warm, freshly made corn tortilla — delicious and easy to make.

Start by seasoning the raw swordfish steaks with a fish rub (I used House Spanish Fish Rub) and set them back in the fridge until it’s time for them to go on the grill.

Next, dice the peppers (jalapeños and a red bell pepper in this case) mango and onion. Then slice a lime into wedges, chop the cilantro, and crumble the queso fresco. Cut the avocado up into small cubes, add a pinch of salt and squeeze some lime and stir. Set everything aside until taco building time.

Now it is time to make the tortillas. I have been using this tortilla mix, but there are others out there. Add water and salt to the mix as instructed on the package. Heat an ungreased frying pan or griddle on high and divide the dough into balls. Using a tortilla press lined with plastic wrap, press the dough flat and carefully put the raw tortilla in the heated frying pan.

Cook the tortillas on each side and wrap the stack of cooked ones in a towel so they retain their heat.

Time to grill your fish. I grilled these for about five minutes per side over a medium heat. Depending on your cuts of fish, the cooking time will vary.

Break the grilled swordfish up into small chunks and then it’s time to assemble your tacos. Everyone builds their own tacos according to their own taste.