Grilled Swordfish Tacos with Chunky Chipolte Sauce

I love this dish so much that it has its own Ipod playlist…”Grilled Limes”…it’s a little John Legend…a little JJ Grey…some Keb Mo…some BB King, Ben Harper and GLove…with a couple of Al Green and Billie Holiday tunes to round things out.   Add a pitcher or two of margaritas and a few hurricane lanterns and life is pretty sweet.

                  

 Grilled Swordfish Tacos with Chunky Chipotle Sauce

2 cups sour cream

1/2 cup mild salsa

1-2 tbsp chipotle chilies in adobo sauce, minced
1 tsp garlic powder
1 tsp paprika
1tsp ground cumin
1 tbsp oregano
1 tsp salt

corn or flour tortillas

1 tsp olive oil

4 swordfish steaks
corn or flour tortillas

2 bunches green onions

1/2 head cabbage, shredded fine
lots of avocado slices

lime wedges

 

Whisk the sour cream, salsa and 1 tbsp chipotles chilies together in a small bowl until well blended.  If you are a pepper head…add more chilies at will.

Refrigerate until time to serve.

Prepare the grill to medium high heat.

Mix the garlic powder, paprika, cumin, oregano and salt together in a small bowl.

Brush both sides of the swordfish steaks with olive oil and then dust liberally with the garlic blend.

Let the fish rest a minute.  In the meantime, wrap the tortillas in a damp paper towel and then in foil.

Brush the green onions with olive oil…if you have a fish basket to put them in that would be great!

Place the fish and green onions on the grill…find a nice warm place, away from direct heat to tuck the tortillas.

Cook the fish for 4 minutes on each side…swordfish is too dense to “flake” so that rule isn’t so helpful this time around.

Flip the onions often, cooking until they are tender and charred.
To serve, cut the fish into generous bite-sized chunks, and layer onto warm tortillas, cabbage first, then the fish, onions, and avocados with  salsa sauce and lime wedges on the side.