Marinade sword fish with the above ingredients for a couple of hours. Grill the sword fish, be careful not to overcook.
Combine all the above ingredients and let sit a few hours until cabbage has wilted down some. Pour out excess liquid.
Mix the above ingredients to make the cilantro sour cream
To assemble arrange three tortillas on a plate and add the red cabbage, making sure to squeeze any excess liquid from the cabbage. Place cooked fish on top of cabbage and finish with a drizzle of the cilantro lime sour cream. James Landing Grille serves them with Pico de gallo, avocado, and cilantro sprouts.
Tuna and Avocado Puree
Siracha Ice Cream
Cut the tuna into 1/4-inch dice and place it in large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, soy sauce, salt and pepper. Pour over the tuna, add the scallions and mix well. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
Cut the avocados in half, remove the seed and peel. Cut the avocados into 1/4-inch dice. Salt and Pepper to taste and 1 tablespoon fresh lime juice. Puree in a food processor until smooth.
Siracha Ice Cream
Slowly heat the first 5 ingredients in a double boiler until they reach custard-like consistency at about 175 degrees F. Remove from heat, whisk in cream and vanilla, and cool completely in the refrigerator. Transfer mixture to the bowl of your ice cream maker and process it until it is about the consistency of soft-serve ice cream. If you like, you can eat it now, or chill it in the freezer for a few more hours to harden.
Salt or Sugar Rim (optional)
Salt or Sugar Rim prep:
Easily turn this shaken margarita into a frozen margarita with these quick tips from The Spruce Eats. Skip the cocktail shaker and toss everything into a blender for the perfect frozen drink to sip during hot summer days.
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