Yia Vang's Swordfish Tacos with Jalapeño Crema Slaw Recipe
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Prepared at: Lebanon Hills Regional Campground in Eagan, Minnesota
"When my dad set out to do a bonfire, it wasn't just a recreational thing. He was actually preparing dinner."
Cooking over an open fire is the core of what chef Yia Vang believes in, and how he learned to cook. Here he travels to beautiful Lebanon Hills Regional Campground to show us how to make these perfectly spiced swordfish tacos, a dish he describes as “very fun.”
This heavily spiced swordfish is paired with a refreshing coleslaw and prepared on an easy-to-use (and make) clay pot grill – simple for any DIY chef (with guidance from renowned Minnesota chef Yia Vang).
(3) 8-10 oz. swordfish steaks
Tortillas (corn or flour)
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons salt
1 teaspoon fresh cracked pepper
*Double the recipe if needed based on how much fish you are making
Jalapeño Crema Slaw
3⁄4 cup thinly sliced red cabbage
3⁄4 cup thinly sliced white cabbage
1⁄2 cup thinly sliced jicama
3 red radishes chopped into sticks
3 roasted jalapeños
3 teaspoons chopped cilantro
2 teaspoons chopped shallots
1 teaspoon chopped garlic
3 teaspoons sour cream (or Mexican crema)
2 teaspoons freshly squeezed lime juice
Drizzle the jalapeños in olive oil & salt them lightly. Roast the jalapeños over flames until browning occurs. Set the jalapeños aside.
Make the slaw in a large bowl. Season with salt and pepper to taste. Add the chopped roasted jalapeños.
Oil both sides of the swordfish. Apply the dry rub and let the swordfish rest for 1-2 hours.
Grill on high heat for 5-6 minutes on one side, flip and grill on other side for 3 minutes or so. (The fish should flake easily, while maintaining firmness.)
Let the swordfish rest 20-30 minutes.
Heat the tortillas and assemble the tacos using the fish and the slaw.
Serve the tacos with fresh cilantro and a lime wedge. Time to eat!
Tips & Tricks
Make the dry rub ahead of time and store it in a travel container.
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