Swordfish Tacos Recipe | Saratoga Olive Oil Company

Ingredients

• 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