Here’s a flavorful Swordfish Tacos recipe that’s good for anytime of year. Summertime is in full bloom and who wants to spend time cooking over the hot stove? Not me and I love to cook! Here’s a quick and easy Swordfish Taco recipe that is so tasty and filling but not to labor intensive to cook, and you’ll still have plenty of leisure time hanging outdoors enjoying the long summer days.
Swordfish is made for the grill. Is is always sold as steaks, and the meat is so firm and, well, meaty, that many non-fish eaters will gladly eat sword. This texture also helps prevent the steaks from falling apart on the grill, a huge plus. I marinated my Swordfish with lime juice, garlic, cumin, zest of the lime, salt and pepper and olive oil,throw them on the grill and proceed to make these yummy meaty tacos. I love Swordfish Tacos!
Happy Summertime…
Ali in the Valley
Ingredients
- 1 pound white flaky fish (such as swordfish or mahi mahi)
- 1/4 cup olive oil
- 2 lime (juiced & zest)
- 1 tablespoons cumin
- 1 jalapeño (coarsely chopped)
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
- Garnish:
- Shredded lettuce or cabbage or basil.
- Hot sauce
- Thinly sliced red onion
- Chopped cilantro leaves
- 3 cloves garlic (coarsely chopped)
- 4 large ripe tomatoes (chopped)
- 1 tablespoon hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper
Directions
- Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, lime zest, cumin, oregano, jalapeño, and cilantro and season with salt and pepper, to taste.and pour over the fish. Let marinate for 15 to 20 minutes.
- Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
- Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
