Achiote-marinated Swordfish Tacos Recipe
Pickled onions, spicy avocado crema, green cabbage, cilantro
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Ingredients
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Achiote-marinated swordfish
Pickled onions
Spicy avocado crema
Toppings and tortillas
Method
Marinade and swordfish prep
- 1
Make the achiote marinade
In a bowl, whisk together achiote paste, orange juice, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper until smooth.
- 2
Marinate the swordfish
Pat swordfish steaks dry. Place in a shallow dish and pour the marinade over, turning to coat. Cover and refrigerate 20-30 minutes.
Pickled onions
- 3
Prepare and pickle onions
Thinly slice the red onion. In a jar, combine apple cider vinegar, sugar, and salt and stir until dissolved. Add onions, seal, and let sit at least 15 minutes (can refrigerate up to 2 hours).
Spicy avocado crema
- 4
Blend crema
In a blender or bowl, combine avocados, jalapeño (seeded if desired), lime juice, sour cream (or yogurt), cilantro, and salt. Blend until smooth. Thin with water to reach desired consistency.
Cook swordfish and warm tortillas
- 5
- 6
Assemble tacos
Warm tortillas. Layer with shredded cabbage, swordfish, pickled onions, and a generous drizzle of spicy avocado crema. Top with cilantro leaves and serve with lime wedges.
