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Swordfish Tacos

Swordfish Tacos recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 156.6
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
  • 1 pound /4-inch-thick swordfish ste
Directions
  1. 1
    Prepare a barbecue for medium-high heat or preheat the broiler.
  2. 2
    Brush swordfish steaks generously with olive oil and season with salt and pepper.
  3. 3
    Grill or broil swordfish until cooked through, about 4 minutes per side.
  4. 4
    Transfer steaks to a plate and cut into bite-sized chunks.
  5. 5
    Warm corn tortillas according to package directions.
  6. 6
    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.
  7. 7
    Season pico de gallo to taste with salt.
  8. 8
    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.

Keywords: swordfish, tacos, grilling, seafood, fish, pico de gallo, corn tortillas, summer dinner, healthy, quick meal, mexican style, broiling
Read it online: https://www.chefs-mate.com/recipe/swordfish-tacos/