Chef Esdras Ochoa Makes Grilled Swordfish Tacos | Tastemade Collaborations

Chef Esdras Ochoa shows how to spice up an ordinary taco night with a Stella Upgrade ingredient, adobo marinade, for a punch of flavor that will awaken your tastebuds! Ochoa uses his marinade on freshly grilled swordfish, and finishes off the meal with a lively mango salsa for the perfect weeknight recipe.

Grilled Swordfish Tacos With Mango Salsa
Ingredients:
2 (8 to 10-ounce) swordfish fillets
For the adobo marinade:
4 dried California chilies
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
1/2 small red onion, roughly chopped
2 cloves garlic, peeled
2 tablespoons red wine vinegar
1/4 cup cilantro leaves and tender stems
1 tablespoon fresh oregano leaves
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
For the mango salsa:
1 mango, peeled and diced
1/2 small red onion, thinly sliced
1 Roma tomato, seeded and diced
1 small jalapeño, thinly sliced (seeds removed, if desired)
2 tablespoons cilantro leaves, chopped
1/2 lime, juiced
1/2 teaspoon granulated sugar
Kosher salt, to taste
For the taco:
6 white corn and/or flour tortillas
1 small bottle Japanese mayonnaise (Kewpie)
Lime wedges
Cilantro leaves and tender stems
Cotija cheese
Sliced red onion
Steps
Place the swordfish fillets in a baking dish. Set aside.
To make the marinade: Bring a medium pot of water to a boil over medium-high heat. Add the chilies and cook for 8 to 10 minutes until softened. Remove from the heat to cool. Remove the stems and seeds. Add the hydrated chilies to a blender with 1/4 cup of water and the remaining ingredients. Blend thoroughly until smooth.
Pour the marinade over the swordfish and massage on both sides to cover. Cover and marinate in the refrigerator for 1 hour to overnight.
To make the mango salsa: Add all ingredients to a medium mixing bowl and toss gently to combine. Cover and refrigerate until ready to serve.
To cook the swordfish: Thirty minutes prior to cooking, remove the marinated swordfish from the refrigerator and bring to room temperature. Heat a gas or charcoal grill over medium-high heat. Oil the grill to prevent the fish from sticking. Remove the excess marinade from the swordfish. Oil both sides and carefully place onto the grill. Cook for 3 to 5 minutes per side until grill marks are defined and the fish is cooked through. Remove onto a plate to rest.
While the fish rests, arrange the tortillas on the grill to heat and char slightly on both sides. Remove onto a platter.
Cut the swordfish lengthwise into 1/2-inch-thick slices.
To assemble: Squeeze 3 dollops of mayonnaise in a line down the center of the tortilla. Place 1 to 2 pieces of fish on top of the mayonnaise. Top with mango salsa. Garnish as desired.

Black Bean & Cactus Salad
Ingredients:
2 cactus paddles (nopales)
1/4 small red onion, thinly sliced
2 tablespoons chopped cilantro, divided
1 (15-ounce) can black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup crumbled Cotija cheese, for garnish
Citrus vinaigrette:
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
Steps
Bring a medium pot of water to a boil over medium-high heat. Carefully add the cactus paddles into the boiling water. Cook for 2 minutes until the flesh is tender. Remove from the pot and immediately submerge in a bowl of ice water. Remove and pat dry with a clean towel.
Heat a gas or charcoal grill to medium-high. Add the cactus paddles and cook on both sides until slightly charred. Cool completely. Slice lengthwise into thin strips and place in a small mixing bowl. Add the red onion and 1 tablespoon of chopped cilantro.
In a small bowl, whisk together the orange juice and lime juice. Add the olive oil and whisk until emulsified. Season with salt and pepper. Pour the dressing over the cactus and onion salad. Stir to combine and evenly coat. Set aside.
In a medium serving bowl, add the black beans. Drizzle with olive oil and season to taste with salt and pepper. Gently stir to combine. Top the black beans with the cactus salad. Garnish with Cotija and remaining 1 tablespoon of chopped cilantro.

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