Swordfish Mole Tacos Recipe
Ingredients
| 1/3 cup canned mole sauce | ||
| Swordfish | 1 1/2 Pound, skinned | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 8 corn tortillas (6 in.) | ||
| 1 1/2 cups thinly shredded red or green cabbage | ||
| Tomatoes | 3/4 Cup (16 tbs), chopped | |
| Lime wedges | ||
| Salt | To Taste | |
Directions
1. In a bowl, mix mole and 1/3 cup water.
2. Rinse fish and pat dry; cut into 1-inch chunks and mix with mole sauce. Thread swordfish, pieces touching, onto thin metal skewers.
3. In a small bowl, mix mayonnaise with 2 tablespoons water.
4. Have barbecue ready with direct heat at hot . Lay tortillas on grill and turn to heat both sides, 1 to 2 minutes total. When tortillas are hot, stack in a towel-lined basket to keep warm.
5. Lightly oil grill and lay skewers on it. Barbecue fish until opaque but moist-looking in center of thickest part (cut to test), about 8 minutes; turn once to cook evenly.
6. Put skewers on plates. To assemble each taco, top a tortilla with fish chunks, cabbage, tomatoes, mayonnaise mixture, and lime juice and salt to taste. Fold tortilla around filling to eat.
2. Rinse fish and pat dry; cut into 1-inch chunks and mix with mole sauce. Thread swordfish, pieces touching, onto thin metal skewers.
3. In a small bowl, mix mayonnaise with 2 tablespoons water.
4. Have barbecue ready with direct heat at hot . Lay tortillas on grill and turn to heat both sides, 1 to 2 minutes total. When tortillas are hot, stack in a towel-lined basket to keep warm.
5. Lightly oil grill and lay skewers on it. Barbecue fish until opaque but moist-looking in center of thickest part (cut to test), about 8 minutes; turn once to cook evenly.
6. Put skewers on plates. To assemble each taco, top a tortilla with fish chunks, cabbage, tomatoes, mayonnaise mixture, and lime juice and salt to taste. Fold tortilla around filling to eat.
Chef
