Grilled Swordfish Tacos With Tomatillo-Avocado Sals

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Grilled Swordfish Tacos With Tomatillo-Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions