Chef’s Corner – Street Tacos

August 7, 2018

“Taco Tuesday” is a Tuesday-only addition to Pier 23’s Happy Hour offerings. Each Tuesday we feature a different and unique version of “street tacos” for $5!

The pair of 4” corn tortillas will be either warmed on the grill or fried crispy, then filled with a seafood, meat or vegetable complimented with a bold and flavorful salsa, sauce or relish.  Last week we showcased Braised lamb with Oaxacan black mole with a jalapeno- herb salsa.

This Tuesday offering is a seared spiced hook and line swordfish with roasted cherry tomatoes.

Chef Joey


Seared Swordfish

Serves 6

2 8oz Swordfish steaks

Olive oil to coat the steaks


Spice Rub

2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons freshly ground black pepper
2 teaspoons Ancho chili powder
1 teaspoon garlic powder
1 teaspoon Chipotle powder
1 teaspoon Cayenne powder

 Coat the swordfish with olive oil then season them liberally on both sides with the spice rub.

  1. Cook them on a grill, griddle or hot cast iron skillet for about 2 minutes per side then transfer to a plate to rest. Slice the fish in 1/2” stick slices.
  2. Warm your tortillas on a medium hot griddle or pan just till warmed and soft. Place a slice of fish in the middle of each tortilla and top with a spoonful of the roasted tomatoes and serve.


Roasted Cherry Tomatoes

1 pint small, ripe cherry tomatoes (mixed varieties best)
¼ cup extra virgin olive oil
6 cloves of garlic, thinly sliced
1 shallot minced
1 serrano chili, seeded and minced
Juice of 1 lime
1 tablespoon chopped cilantro
Salt and pepper to taste

Pre heat oven to 325˚

In a mixing bowl combine the tomatoes, oil, garlic, shallot and chili. Season with salt and pepper and place on a lined sheet tray and roast in the oven for 20 minutes. Return the roasted tomatoes to a bowl and season with the lime juice, cilantro, salt and pepper.

Serve at room temperature.