Swordfish taco from Guerrilla Tacos: Recipes from the Streets of L.A. (page 75) by Wesley Avila and Richard Parks III

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Notes about this recipe

  • katiesue28 on October 13, 2023

    Incredible recipe, once again. This book never ceases to amaze. I swapped out mustard greens for arugula and the tangerines for blood oranges, and it was divine. Don’t skip the salsa; on its own it’s very intense and earthy, but together with the rest of the ingredients it’s a perfect match. Very easy recipe too!

  • metacritic on January 14, 2021

    This is a phenomenal recipe. The swordfish is sautéed in a browned butter to terrific effect (a neat technique in and of itself as I have aways grilled swordfish) and the salsa is effectively a variation of romesco sauce, more interesting in some ways and certainly spicier. I'll use the same salsa with shrimp tonight. I've made this dish twice. The first time with tangerine slices and mustard greens the second time without. Both work just fine and make for a great meal.

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