Swordfish Tacos Recipe

Name: Swordfish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound 3/4-inch-thick swordfish steaks; Olive oil; Warm corn tortillas; Lime wedges; Thinly sliced cabbage; 2 large tomatoes, diced; 1 green onion bunch, thinly sliced; 2 jalapeno chilies, seeded, diced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; Sour cream

Servings: persons

1 pound 3/4-inch-thick swordfish steaks
Olive oil
Warm corn tortillas
Lime wedges
Thinly sliced cabbage
2 large tomatoes, diced
1 green onion bunch, thinly sliced
2 jalapeno chilies, seeded, diced
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sour cream

1
Prepare barbecue (medium-high heat) or preheat broiler.
2
Brush swordfish generously with olive oil and season with salt and pepper.
3
Grill or broil until just cooked through, about 4 minutes per side.
4
Transfer steaks to plate and cut into chunks.
5
Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.
6
Combine all ingredients in bowl.
7
Season to taste with salt.
8
(Can be prepared 6 hours ahead.
9
Store at room temperature.)

393

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 11 ingredients. The key ingredients include: 1 pound 3/4-inch-thick swordfish steaks, Olive oil, Warm corn tortillas, Lime wedges, and more.

Yes, Swordfish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish Tacos

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