Grilled Swordfish Tacos

On both sides of the border, I have had amazing fish tacos. For several years I travelled between San Pedro CA, San Diego and Ensenada Mexico. Mexican food is prevalent on both sides of the border. I remember a waterfront  bistro place, in San Pedro, where we sat eating the best fish tacos in the afternoon sun while watching an NCL cruise ship called The Sunward, leave for the last time, as it had been sold off to a British tour operator, bound for the Med. It was an emotional time, as many bonds were made by people working onboard cruise ships, many good times were had and many memories made (and some that we just couldn’t remember lol). 
However, good fish tacos washed down with good Californian Chardonnay meant more memory making and good times followed.

WINE NOTE: Fish tacos north of the border have a bias of being paired with oaky Californian Chardonnay. One example that would be good, is the Dark Horse Chardonnay, which has a hint of brown sugar, which offsets the chilli spic in the tacos. There are other wines that should probably be paired with it, but when in Rome………

2lbs swordfish (or you can use halibut or monk fish) cut into 1′’ cubes
1/3 cup fresh sour orange juice or lime juice
3 tbsp chopped fresh cilantro
1-2 tbsp chopped fresh jalapeños or other fresh chili peppers
1 tsp salt 1 tsp freshly ground black pepper

12 corn tortillas
2 cups shredded romaine
1 cup thinly sliced radishes

Mix the orange juice (or lime), cilantro, jalapeños, salt & pepper in a glass dish or Zip Loc bag and place fish cubes in. Throw in the refrigerator for at least an hour or preferably 3.  

Light the grill- preferably charcoal.

Warm the tortillas and keep warm in a hot cloth.

Meanwhile, remove the fish from the marinade and thread on to skewers.

Grill over the fire, turning once, until opaque 4-5 mins.

Slide off the skewers onto a platter. Place the tortillas in a basket and lettuce etc in a bowl.

Allow each person to take a tortilla and stuff with the ingredients as desired and finish with a dollop each of salsa and guacamole.



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