Swordfish Breakfast Tacos

We had a piece of swordfish left from supper a few nights ago (remember, Pat didn’t eat all of hers), so I decided to try a new wrinkle for breakfast.  My ingredients were:

2”x2”x1” piece of grilled swordfish, chopped small

I green onion, sliced
1 pat of butter
2 eggs
1 tbsp cream
S&P to taste
1/3 cup shredded pepper jack cheese
4-5 tbsp tomato/caper sauce, leftover from swordfish meal
1 leaf romaine lettuce, chopped
Three 6” corn tortillas

Add butter to pan over medium low heat (on our range) then sweat the onion white part for a few minutes to soften.  Add the swordfish and cook until warmed through.

Beat together the eggs, cream, S&P, add to the pan along with the cheese and onion tops and scramble to desired doneness – wet for me.

While the eggs are cooking, nuke the sauce and heat the tortillas on a griddle until warm and pliable.

Add 1/3 of the egg mixture to each tortilla, top with sauce and lettuce, fold and enjoy.

I thought they were delicious with the fish flavor coming through but not overpowering - same for the sauce.  I'd grill swordfish just to make these again and believe the normal fish taco sauces would work also work well.  We finished off the sauce with some sauteed crappie for supper and it worked very well again.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Rib Roast Meatloaf

Two years ago:  Corned Beef And Veggies Two Ways

Larry

1/28/2012 meal date