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
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
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.
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.
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.