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Sunday Supper & More

Fish tacos with charred tomato salsa and avocado

(Jonathan Levitt for the Boston Globe)
September 29, 2010

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Serves 4

SALSA

6 grilled tomatoes, coarsely chopped
2 jalapeno peppers, cored and coarsely chopped
1/2 bunch fresh cilantro, leaves and tender stems chopped
Juice of 1 lime
Salt and pepper, to taste

1. In a bowl combine the tomatoes, jalapenos, cilantro, and lime juice.

2. Add salt and pepper; set aside.

FISH

1 cup aioli
Juice of 1 lime
8 corn tortillas
2 pieces grilled swordfish, cut into 1-inch pieces
2 avocados, halved, peeled, pitted, and diced
Handful fresh cilantro sprigs, leaves removed

1. In a bowl whisk the aioli and lime juice; set aside.

2. In a dry cast iron or other heavy skillet, heat the tortillas on both sides until warm.

3. Arrange 2 tortillas on each of 4 plates. Add a spoon of aioli, swordfish, avocado, salsa, and cilantro.

Jonathan Levitt