Fish Tacos



For the Fish:
Brush swordfish with oil. Season with cajun seasoning on a preheated grill place fish on grill for 3 minutes each side until done. Reserve to side.

For the Sour Cream:
Mix all ingredients in bowl and reserve

For the Slaw:
Combine all ingredients in a bowl, mix and sit in refrigerator. Best if made the day before serving.

Place cooked swordfish on 6″ tortillas, top with slaw then cilantro sour cream.


For the Swordfish:

1 T vegetable oil
2lb fresh swordfish
1 T cajun seasoning
6 flour tortillas 6″

For the Sour Cream:
1 cup sour cream
1 lime zest and juice
1/4 bunch cilantro, chopped
salt & pepper to taste

For the Mango Slaw:
1/2 head of cabbage sliced very thin
1 mango peeled and diced
1 jalapeno seeded and minced
2 T mayonnaise
1 T dijon mustard
1 T rice or apple cider vinegar
1 T sugar

Recipe by:

Paul Smith