These Swordfish Tacos offer a sophisticated twist on classic Mexican street food. The meaty, mild-flavored swordfish holds up perfectly to high-heat grilling or broiling, developing a delicious char while remaining tender inside. Paired with crisp shredded cabbage, a vibrant homemade pico de gallo, and a touch of sour cream, the textures and flavors balance beautifully. This dish is perfect for summer barbecues or quick weeknight dinners when you want something light yet satisfying. It’s easy to customize with your favorite hot sauce or cilantro, making it a crowd-pleaser for any occasion.
Swordfish Tacos
Description
These Swordfish Tacos offer a sophisticated twist on classic Mexican street food. The meaty, mild-flavored swordfish holds up perfectly to high-heat grilling or broiling, developing a delicious char while remaining tender inside. Paired with crisp shredded cabbage, a vibrant homemade pico de gallo, and a touch of sour cream, the textures and flavors balance beautifully. This dish is perfect for summer barbecues or quick weeknight dinners when you want something light yet satisfying. It&# 226;ÂÂs easy to customize with your favorite hot sauce or cilantro, making it a crowd-pleaser for any occasion.Ingredients
Directions
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Prepare a barbecue for medium-high heat or preheat the broiler.
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Brush swordfish steaks generously with olive oil and season with salt and pepper.
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Grill or broil swordfish until cooked through, about 4 minutes per side.
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Transfer steaks to a plate and cut into bite-sized chunks.
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Warm corn tortillas according to package directions.
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In a bowl, combine diced tomatoes, thinly sliced green onions, seeded diced jalapenos, olive oil, and red wine vinegar to make the pico de gallo.
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Season pico de gallo to taste with salt.
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Assemble tacos by placing swordfish chunks in warm tortillas and topping with cabbage, pico de gallo, sour cream, and lime wedges.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 156.6kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 1.1g6%
- Cholesterol 65.8mg22%
- Sodium 61.3mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.1g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Pico de gallo can be prepared up to 6 hours in advance. Store at room temperature if serving within a few hours, or refrigerate and let come to room temperature before serving for best flavor.
Substitutions: If swordfish is unavailable, mahi-mahi or firm white fish like halibut can be used. For a vegan option, omit the sour cream and use a cashew-based cream or avocado slices.
Cooking Tip: Ensure the grill grates are well-oiled to prevent the fish from sticking. Do not overcook swordfish, as it can become dry. It is done when it flakes easily with a fork.
