Blackened Swordfish Tacos w/ Mango Avocado Salsa

July 18, 2018

 

Combine: 2 tsp cayenne pepper, 2 tbsp paprika, 2 tbsp cumin, 2 tbsp parsley, 2 tbsp oregano, 1 tsp black pepper, 1 tsp salt in a bowl, then coat 2 (6 oz.) swordfish filets (cut into strips) with mixture. Heat oil in a large skillet over medium-high heat. Saute the seasoned fish until cooked through (about 5-8 minutes). Salsa: In a serving bowl, combine 3 ripe mangos, diced, 1 med red bell pepper, chopped, ½ cup chopped red onion, ¼ cup packed fresh cilantro leaves, chopped, 1 jalapeño, seeded and minced, 1 large lime, juiced (about ¼ cup lime juice), ⅛ to ¼ teaspoon salt, to taste.  Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer. Steam the tortillas until soft. Fill tortillas with fish, lettuce and salsa to serve

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