Cooking Instructions
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Step 1
Add your
Tomatillos (680 g)
,
Jalapeño Peppers (2)
,
Yellow Onion (1)
, and
Garlic (1/2 bulb)
to a sheet pan. Lightly drizzle oil and sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Broil for 5-7 minutes.
Step 3
Peel the garlic, add tomatillos, jalapeños, onion, garlic,
Vegetable Oil (15 mL)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Lime (1)
to a food processor. Pulse until the mixture is your desired chunkiness.
Step 4
Drizzle the
Swordfish Fillet (680 g)
with
Olive Oil (as needed)
, and sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Make sure you get all the sides.
Step 5
Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.
Step 6
Layer your tacos as follows: 2
White Corn Tortillas (16)
, 1/8 of the
Avocados (2)
, 1 piece of swordfish, and then 2 tablespoons of the tomatillo salsa. Serve with
Lime (1)
and
Hot Sauce (to taste)
.
