Grilled Swordfish Tacos With Tomatillo-Avocado Salsa Recipe

Name: Grilled Swordfish Tacos With Tomatillo-Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup boiling water; 1 chipotle chile; 1/4 cup chopped onion; 1 garlic clove, halved; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 2 tablespoons lemon juice; 2 teaspoons olive oil; 1 1/2 pounds swordfish steaks; 1 (7-ounce) can salsa verde (such as Herdez); 2/3 cup coarsely mashed avocado (about 1 medium avocado); 6 (6-inch) corn tortillas

Servings: persons

1/2 cup boiling water
1 chipotle chile
1/4 cup chopped onion
1 garlic clove, halved
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons olive oil
1 1/2 pounds swordfish steaks
1 (7-ounce) can salsa verde (such as Herdez)
2/3 cup coarsely mashed avocado (about 1 medium avocado)
6 (6-inch) corn tortillas

1
Combine boiling water and chipotle chile in a small bowl; cover and let stand 30 minutes or until soft. Drain; discard stems, seeds, and membranes. Combine chile, onion, and next 6 ingredients in bowl of food processor. Process until pureed, scraping down sides of bowl occasionally. Spread 1 teaspoon chipotle mixture on each side of swordfish steaks. Set aside remaining chipotle mixture.
2
Heat a grill pan over medium-high heat until hot. Add fish, and grill 6 minutes on each side. Cut fish into 1-inch cubes; combine fish with remaining chipotle mixture. Set aside.
3
Combine salsa verde and avocado. Heat tortillas according to package directions. Spoon 2/3 cup fish mixture and 2 tablespoons salsa verde mixture into center of each tortilla. Fold tortilla in half. Serve immediately.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup boiling water, 1 chipotle chile, 1/4 cup chopped onion, 1 garlic clove, halved, and more.

Yes, Grilled Swordfish Tacos With Tomatillo-Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Swordfish Tacos With Tomatillo-Avocado Salsa

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