Fish Tacos with Pico De Gallo, Red Cabbage, and Chipotle Crema

Fish Tacos with Pico De Gallo, Red Cabbage, and Chipotle Crema

FISH TACOS WITH PICO DE GALLO, RED CABBAGE, AND CHIPOTLE CREMA --------------------------------------------------------------------------------------------------- 2 swordfish steaks (or tuna, marlin or similar fish) Soaked skewers 1 red cabbage 4 corn tortillas 1 lbs of tomatoes, finely chopped 1 medium onion, finely chopped 2 jalapeños ½ cup cilantro, finely chopped 2 limes 1 cup mayonnaise 1 chipotle peppers in adobo sauce ¼ cup cilantro Salt and pepper • For the Pico de Gallo, stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. • For the Chipotle Crema, puree chipotle and lime juice until smooth in a blender. Whisk chipotle mixture into mayonnaise 1/3 at a time. Stir in cilantro, salt and pepper. • Thinly shred the red cabbage by quartering it, remove the core and slice. • Trim swordfish and cut into ¾ inch cubes. • Skewer the swordfish cubes and give them a healthy dose of salt and pepper. • Turn all knobs on your Alfresco Grill to “OFF” and then turn on the gas supply. • Lift the hood, depress the igniter button and immediately push and turn the burner control knob 90° counter-clockwise to “MAX” position for the cooking surface you will use. • Let it heat for 1 minute and oil the grates. • Grill the swordfish skewers until done, around 6 minutes. • During the last minute, sear the corn tortilla to give it some color. • Build the taco by using the Pico de Gallo as the foundational layer, add the swordfish cubes, place some shredded cabbage on top and drizzle with the Chipotle Remoulade. • Garnish with Cilantro. Note: When using the Sear-zone™ you are grilling your meat using 1500º Infrared Technology which means the food will cook 30-50% faster. Please adjust the recipes accordingly. 1.

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