Hub Cooking Club: Swordfish Jicama Tacos

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

Ingredients:

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.

Directions:

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.