Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • Summer
  • 1.5 hr
  • Serves 4

Rate this Recipe

Recipe Products

Fire Collection (60ml Variety Pack)

Baklouti Green Chili Olive Oil

Pick A Size :

Harissa Olive Oil

Pick A Size :

Jalapeño White Balsamic Vinegar

Pick A Size :

Red Cayenne Chili Olive Oil

Pick A Size :

Habanero Sea Salt

Size:

World Fire Collection

Swordfish Tacos

Designed for our World Fire Collection, this recipe if for the heat lover that you know or that you are! These tacos boast an incredible punch of flavor that is balanced with a soothing dollop of creme fraiche.

Ingredients

  • 2 8 oz swordfish filets, cut into 3/4 in strips
  • 2 T Harissa Ultra Premium Oil
  • Sicilian Sea Salt
  • --For the Salsa
  • 1 c diced fresh pineapple
  • 1/4 c red onion, diced
  • 1 small bunch of cilantro, chopped
  • 1 clove of garlic
  • 2 T Jalapeño White Balsamic
  • 1 T Baklouti Green Chili Fused Oil
  • --For the Beans
  • 1 15 oz can of black beans
  • 1 ear of corn, grilled husk on until charred, kernels removed with a knife
  • 1 T Cayenne Chili Fused Oil
  • 1 lime, juiced
  • --To Serve
  • 8 T creme fraiche
  • 8 soft shell tacos
  • Habanero Sea Salt

Directions

  • 1. Marinate the swordfish with Harissa olive oil for 2 hours. Prepare the salsa: combine all the ingredients and allow to marinate at least 1 hour.
  • 2. Prepare the beans: Combine all ingredients and allow to marinate at least 1 hour.
  • 3. Bring the fish to room temperature and season lightly with sea salt. Grill on all sides, marking the fish. Do not over cook about 4 minutes per side. Place in warmed taco shells, spread with crème fraiche and filled with beans and salsa, finish with Habanero Sea Salt for extra heat!

Write Your Own Review

Swordfish Tacos

  • Summer
  • 1.5 hr
  • Serves 4

Designed for our World Fire Collection, this recipe if for the heat lover that you know or that you are! These tacos boast an incredible punch of flavor that is balanced with a soothing dollop of creme fraiche.

Ingredients

  • 2 8 oz swordfish filets, cut into 3/4 in strips
  • 2 T Harissa Ultra Premium Oil
  • Sicilian Sea Salt
  • --For the Salsa
  • 1 c diced fresh pineapple
  • 1/4 c red onion, diced
  • 1 small bunch of cilantro, chopped
  • 1 clove of garlic
  • 2 T Jalapeño White Balsamic
  • 1 T Baklouti Green Chili Fused Oil
  • --For the Beans
  • 1 15 oz can of black beans
  • 1 ear of corn, grilled husk on until charred, kernels removed with a knife
  • 1 T Cayenne Chili Fused Oil
  • 1 lime, juiced
  • --To Serve
  • 8 T creme fraiche
  • 8 soft shell tacos
  • Habanero Sea Salt

Directions

  • 1. Marinate the swordfish with Harissa olive oil for 2 hours. Prepare the salsa: combine all the ingredients and allow to marinate at least 1 hour.
  • 2. Prepare the beans: Combine all ingredients and allow to marinate at least 1 hour.
  • 3. Bring the fish to room temperature and season lightly with sea salt. Grill on all sides, marking the fish. Do not over cook about 4 minutes per side. Place in warmed taco shells, spread with crème fraiche and filled with beans and salsa, finish with Habanero Sea Salt for extra heat!