This fish taco takes you on a journey to the Mexican Coast and back in one bite.
Ingredients
6oz Swordfish steak or Mahi Mahi
Corn tortillas
1 Lime
Shredded cabbage
¼ cup mayo
juice of ½ lime
1 Radish sliced
1 tbsp EVK salsa
Instructions
Lightly season fish with S&P
On a hot grill, cook it until ½ way done
flipping after 4 mins.
Plancha/grill – tortillas (flip)
Place grilled fish, shredded cabbage and radish slices in tortilla
Add tangy taco sauce
Add dolop of EVK salsa
Squeeze lime on top