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Designed for our World Fire Collection, this recipe is 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.
Products used: World Fire Collection, Baklouti Green Chili Olive Oil, Habanero Sea Salt, Harissa Olive Oil, , Red Cayenne Chili Olive Oil, Sicilian Sea Salt
2 8oz swordfish filets, cut into ¾-in strips
2 Tbsp SOOC Harissa Olive Oil
SOOC Sicilian Sea Salt
For the Salsa:
1 cup diced fresh Pineapple
¼ cup Red Onion, diced
1 small bunch of Cilantro, chopped
1 clove Garlic
2 Tbsp SOOC Jalapeño White Balsamic Vinegar
1 Tbsp SOOC Baklouti Green Chili Fused Olive Oil
For the Beans:
1 15oz can of Black Beans
1 ear of Corn, grilled husk on until charred, kernels removed with a knife
1 Tbsp SOOC Red Cayenne Chili Fused Olive Oil
1 Lime, juiced
To Serve:
8 Tbsp Creme Fraiche
8 Tortillas
SOOC Habanero Sea Salt
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.
Prepare the beans: Combine all ingredients and allow to marinate at least 1 hour.
Bring the fish to room temperature and season lightly with Sicilian Sea Salt. Grill on all sides, marking the fish. Do not over cook, about 4 minutes per side. Place in warmed tortilla, spread with crème fraiche, and fill with beans and salsa. Finish with Habanero Sea Salt for extra heat!
