Serves 4 (two tortillas each)

Ingredients
1/2 tablespoon olive oil
1 pound swordfish
juice of 1 lime
8 corn or white flour tortillas

Garnish choices
Spicy Corn Salsa
Mango-Avocado Salsa
Salsa out of the jar
coarsely grated radishes
chopped radicchio
diced cucumber
shredded or diced carrots
raw or sauteed red onion
slice yellow bell pepper
chopped cilantro

Preheat oven to 300 degrees

1. In a large skillet over medium high heat, add olive oil to coat the pan.
2. Place the fillets in pan and cook for 7 minutes. Gently flip and continue cooking for another 5 minutes or until cooked through.
3. Remove filets to a serving platter and dowse with lime juice.
4. Heat tortillas in oven for 5 minutes or to preferred warmed or toasted texture (to keep them soft, wrap in foil). Remove to tortilla warmer or wrap in cloth napkin or towel to keep warm.
5. Slice fish or break into large chunks. Place on tortilla and top with garnish choices. Roll up and enjoy!

Spicy Corn Salsa

1 cup corn kernels (from grilled or boiled cobs or out of the freezer bag)
1/4 cup sliced scallions (white and green part)
2 tablespoons fresh squeezed lime juice
1/4 cup chopped fresh cilantro
2 jalapeno or pepperoncini peppers, seeded and minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon olive oil

In a medium mixing bowl, combine all ingredients.

Yield: 1 1/2 cups

Mango-Avocado Salsa

1 cup diced mango
1 cup diced avocado
3 tablespoons chopped red onion
1 1/2 tablespoons chopped fresh cilantro
1/4 cup fresh squeezed lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

In a medium sized mixing bowl, combine all ingredients.

Yield: 2 1/4 cups

Can you add to Pipper’s list of garnishes with some of your own? Please share in our comments.

The post Pipper’s Recipe Pick: Swordfish Tortilla Fiesta with Two Salsas appeared first on Snoutz Adventures.