Red White and Blue Swordfish Tacos on Purple Corn Tortillas

Red White and Blue Swordfish Tacos on Purple Corn Tortillas
 

Another Summer recipe comes to us here as we teamed up with Phoenix chef and grilling sensation Johan Magnusson of Big Swede BBQ to create this Fourth of July weekend family meal. Don't limit making these to just once a year!  It's a delicious meal to be enjoyed for all your grilling gatherings. We're obsessed with the smoky grilled flavor of this swordfish and White Chipotle Crema  combined with the Purple cabbage slaw on these Purple Corn Tortillas. 

Red, White, and Blue Swordfish Tacos 

Ingredients: 

  • 2 Swordfish Steaks (or tuna, marlin, or similar fish) 
  • Big Swede BBQ Badass Texas Boost or your favorite Salt, Pepper Garlic BBQ Rub 
  • Salsa Roja (your favorite store-bought) 
  • Cotija Cheese 

Purple Corn Tortillas: 

  • 1 cup Organic Grains Spelt Flour 
  • 1 ½ cup Organic Grains All-Purpose Flour 
  • ½ cup Organic Grains Purple Corn Flour 
  • 2 tsp Baking Powder 
  • ½ tsp Sea Salt 
  • 1/2 cup Organic Vegan Shortening 
  • 1 cup Beet Juice (puree of 1 beet or juice canned beets)

Purple Cabbage Slaw: 

  • 1 head Purple Cabbage  
  • 1/4 cup Sugar 
  • 2 tsp Kosher Salt 
  • 1/2 cup Olive oil 
  • 3 Tbs Lime juice 
  • 1/2 tsp Celery Seeds 
  • Salt and Pepper 

Red Pico de Gallo 

  • 1 lb. Roma Tomatoes 
  • 1 Red Onion 
  • 1 Red Bell Pepper 
  • ½ cup Cilantro 
  • 2 Limes 

White Chipotle Crema 

  • 1 Chipotle Peppers in adobo sauce 
  • 1 cup Light Mayonnaise 
  • ¼ cup Cilantro 
  • Salt and pepper 

Instructions 

  • To make the Purple Cabbage, finely shred the cabbage using a mandolin. Toss cabbage with sugar and 1 tsp of salt and sit in a colander for 1-2 hours. Discard any liquid that is created. Whisk oil, lime juice, celery seeds, remaining salt, and season with salt and pepper in a large bowl. Add cabbage and toss to coat. Set aside. 
  • To make the Red Pico de Gallo, stir the tomatoes, red onion, cilantro, red bell peppers, lime juice, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving. 
  • The Chipotle Crema, puree light mayo, chipotle pepper with sauce, cilantro, and lime juice until smooth in a blender. Season with salt and pepper. 
  • In an electric mixer bowl, combine flours, baking powder, and salt with a paddle attachment at low speed. Mix well. Add the shortening into the flour mix evenly until it resembles a coarse meal. Then, switch to a dough hook. 
  • Bring beet juice to a boil in a small saucepan. Skim any bubbles or foam from the surface. 
  • Add the boiling beet juice and mix on low for 1 minute until the dough is coming together. Then, increase to medium speed and mix for 4 minutes. The dough will be hot!   
  • Let the dough rest for 15 minutes. Remove from the bowl and divide into eight equal pieces and roll into a ball. Lightly flour the dough balls and cover them loosely with plastic. Rest 10 minutes. 
  • Light your grill and set it to high. 
  • Place a large cast-iron pan on your grill. 
  • Roll tortillas as thin as possible on a lightly floured surface. Cook for one-two minutes on each side. After cooked, place in a covered tortilla warmer to keep soft and tender. Repeat with remaining dough balls. 
  • Trim swordfish and cut into ¾ inch cubes. Skewer the swordfish cubes and give them a healthy dose of the BBQ rub. 
  • Grill swordfish skewers until cooked through and nicely charred – between 6-8 minutes. 
  • Heat the tortillas on the grill and start assembling the tacos. 
  • Spread the chipotle crema on the tortilla and then cover with a layer of the purple cabbage slaw on top. Next, add a few spoons of the red Pico de Gallo. Then place plenty of grilled swordfish cubes on the top. 
  • Finally, sprinkle some cotija cheese on top and drizzle with the salsa Roja. 

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