Hub Cooking Club: Swordfish Jicama Tacos - NECN

Hub Cooking Club: Swordfish Jicama Tacos



    HCC: Swordfish Tacos

    HCC: Swordfish Tacos

    (Published Friday, July 12, 2019)

    The Hub Today's Anna Rossi cooks up flavorful Swordfish Jicama Tacos with fellow MasterChef Alejandra Schrader in today's Hub Cooking Club. 


    Swordfish Jicama Tacos

    By: Alejandra Schrader


    Guasacaca Sauce

    2 haas avocados, seeded, peeled, and cubed

    1 small jalapeño, seeded and roughly chopped

    1/2 cup chopped fresh cilantro

    1/4 cup chopped green bell pepper

    1 clove of garlic

    1/3 cup freshly squeezed lime juice

    1/2 tsp coarse sea salt


    Fish Tacos

    2 green onions

    1 garlic clove, whole

    1 1/2 tsp coarse sea salt, divided

    1 lb swordfish, preferably with skin-on

    2 tbsp olive oil

    1/2 cup finely chopped brown onions

    1 garlic clove, minced

    1 tsp smoked paprika

    1/2 tsp cumin powder

    1/4 tsp black pepper

    1/2 cup finely chopped red bell peppers

    1 roma tomato, diced

    12 paper-thin slices of jicama*

    2 radishes sliced paper-thin

    1/4 cup thinly cut green onions

    * Make sure to submerge jicama slices in water until ready to use.



    Guasacaca Sauce

    Combine avocado, jalapeño, cilantro, green bell pepper, garlic, lime juice, and 1/2 tsp of sea salt in a food processor or blender and process until smooth. It may be made ahead of time and kept in the refrigerator, covered, for up to 2 hours.

    Fish Tacos

    Fill up a medium-sized pot with water and add green onions, garlic, and 1 tsp coarse sea salt.

    Bring water to simmer over medium heat, add swordfish, and cook for about 7 minutes, until the center of the fish seems opaque. Using a slotted spoon, transfer to a shallow bowl, then remove and discard skin. Use a fork to break fish apart until finely minced.

    Heat olive oil in a large skillet over medium heat.

    Add onion and cook until it is translucent, about 4 minutes.

    Stir in garlic, smoked paprika, cumin, and black pepper and mix well using a wooden spoon. Reduce heat to low. Add red bell pepper and tomato to the pan, cover it with a lid, and cook for 8 minutes. Add minced fish to pan and mix well. Remove from the heat, cover with lid, and allow to rest for at least 5 minutes.

    Divide the fish mixture between the jicama shells, then top with guasacaca sauce and garnish with radishes and cilantro leaves.