Spiced Swordfish Tacos with Cucumber Pico
Roasting swordfish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff. Molli Sonora Taqueria hot sauce is a classic taqueria mixture typically made with Piquin chile peppers, cider vinegar, onion, black pepper, cumin, garlic, and oregano. You can also use it to add spice and flavor to grilled steaks or chicken.
- 4 center-cut swordfish steaks about 6 oz each, 1 inch thick
- 3 tbsp olive oil
- 2 tsp soy sauce
- 6 tbsp Molli Sonora Taqueria Hot Sauce divided
- 1 lemon halved
- 3 medium Persian cucumbers peeled, sliced ¼ inch thick
- 1 medium shallot thinly sliced into rings, rinsed, patted dry
- 1 cup cilantro with tender stems
- Warm corn tortillas
First, preheat broiler.
Meanwhile, place oil in a flat dish, and add soy sauce, and 3 tbsp of Molli Sonora hot sauce. Mix well.
Then, sprinkle fish with salt and pepper on both sides. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap; place in refrigerator and marinate for at least 15 minutes but no more than 1 hour.
Place fish on a rack and cook for 3 to 4 minutes on each side. If steaks are thicker than 1 inch, add 1 to 2 minutes on each side.
At the same time, squeeze juice from a lemon half into a medium bowl. Add cucumbers, shallot, 3 tbsp of Molli Sonora hot sauce, and cilantro, season with salt, and toss to combine.
Cut fish into 1/2 inch cubes. Spoon fish into tortillas; top with cucumber pico and squeeze juice from remaining lemon half over. Drizzle with extra Molli Sonora hot sauce. Provecho!
If you can't find persian cucumbers, use 1 medium English cucumber instead.