Receta Cajun-Spiced Swordfish Tacos with Green Onions, Radishes and Chipotle Sour Cream
El Mitote's Tacos
I love tacos.
And apparently I am not alone. I posted the Instagram picture of the
ones on the left and it broke the bank in "likes". These tacos are from El Mitote (208 Columbus
Ave. NYC Tel: (212) 874-2929). But even
with a taqueria so close to home, I still can’t get my fill of these easy to
make little goodies. Besides, the
closest El Mitote gets to a fish taco is its shrimp version. So when I saw this recipe in the New York
Times, I was hooked. Cajun flavors are
some of my favorites. Although the
original recipe, from a line cook at Union Square Café named Chad Shaner,
called for white fish filets, like cod or red snapper, I went for swordfish. I’ve been using Swordfish with Cajun spices
ever since I was introduced to Chef Paul Prud’homme, who pretty well put Cajun
food on the map in the 80s. Swordfish
shines in this recipe. Its layer of
spice hides at the bottom of the toasted corn taco which is slathered with
Chipotle flavored Sour Cream. Crisp radishes, and grilled green onions add
layers of flavor and then a shower of cilantro leaves give the taco a final
touch. Even though this Taco is not
particularly Mexican, I hope you can forgive it for that. The Taco, it turns
out, is one of the world’s most adaptable foods.
Nobody knows precisely where the taco came from or
how it got its name. It was already
being eaten when the Europeans arrived in Mexico. The first taco feast by
Europeans was arranged by Cortes himself.
There is evidence that the first fish taco may have been invented by the
indigenous people in the Valley of Mexico.
They were said to eat tacos filled with small fresh water fish. The modern “Taco de Pescado” was first made
in Baja California, Mexico. It was in
Baja that a college student on Spring Break discovered Fish Tacos at a food
stand in San Felipe, Baja California. Ralph Rubio went home to San Diego and opened
Rubio’s Fresh Mexican Grill.
It’s
main menu item was the fish taco. Rubio’sRubio's Fish Taco tacos are made with Alaskan Pollock that is battered and fried before it hit
the corn or flour tortilla, you pick.
Rubio’s later added Grilled Mahi Mahi and Tilapia. The
odd thing is that the popularity of the fish taco remained a California
phenomenon, uncommon in most other states.
But on the strength of their fish taco, Rubio’s, now called Rubio’s
Coastal Grill, has grown to 200 restaurants in 6 western states plus
Florida. I’d like to think this recipe
will turn you into a Fish Taco fan too no matter where you live. Here is the recipe: Recipe for Swordfish Tacos with Radishes, Grilled
Green onions and Chipotle Sour Cream adapted from the New York Times Serves 4 giving each
person 3 tacos. Takes 30 minutes to make.
2 tablespoons chile powder 2 tablespoons garlic powder 2 tablespoons paprika 1 tablespoon ground cumin 1 teaspoon red-pepper flakes, or to
taste 1 ½ pounds firm white fish fillets,
like cod or red snapper, skinless Kosher salt and freshly ground black
pepper to taste 1 ½ cups sour cream 1 chipotle chilies in adobo, finely
chopped, or more to taste 12 white corn tortillas 3 tablespoons neutral oil, like
grapeseed or canola 6 scallions, trimmed and cut into
4-inch lengths 5 radishes, trimmed and sliced thin 8 ounces Cheddar cheese, grated 2 limes, cut into wedges
1. Preheat oven to 350. 2. Combine the chile
powder, garlic powder, paprika, cumin and red-pepper flakes in a shallow dish.
Season the fish fillets aggressively with salt and pepper, then press them into
the spice mixture, turning to coat. Set aside.
3. Combine the sour
cream and add the finely chopped chipotles in a small bowl, bit by bit, tasting as you go along so that you can control the level of the heat of the chipotles. Stir to combine. Set aside.
4. Cook the tortillas
until they are toasted in a large cast iron skillet set over high heat, approximately 30
seconds or so per side, then stack them on a large sheet of aluminum foil. Wrap
the foil around the tortillas, and place the package into the oven to heat.
5. Turn the heat under
the pan down to medium-high, and add a tablespoon of the oil and then the
scallions. Cook these, tossing occasionally, until they are about to char, then
remove and set aside.
6. Add the remaining oil
to the pan and heat it until it begins to shimmer. Add the fish and cook until
well browned and crisp, approximately 5 minutes per side.
7. Remove from pan and
slice into cubes of fish.
8. Serve the fish with
warm tortillas, garnished with the scallions, radishes, cheese and chipotle
sour cream, and lime wedges on the side.