Swordfish tacos are a healthy and delicious way to enjoy this meaty fish and they are a great option for a light and refreshing meal. The tacos are a filling and flavorful choice that is perfect for a quick and easy meal. Typically prepared grilled or seared, the choice is up to you. Toppings can also vary depending on your preferences.
Elements
- SWORDFISH
- AVOCADO OR
- GUACAMOLE
- TOMATOES OR SALSA
- RED ONION
- CILANTRO
- RED CABBAGE OR
- SLAW
- LIME
- OLIVE OIL
- SALT
- PEPPER
- TACOS
* The author, Barbara Bates Conroy chose to leave the amounts of each element up to the reader so they can experiment with what works best for them and their taste! Have a measurement question, Ask our Serendipity Kitchen.
Directions
- Prepare swordfish by brushing with olive oil, salt and pepper; pieces can be cooked whole or cut into 2-inch slices and cooked individually, chef’s choice.
- Fire up the grill or heat up a cast iron pan. Cook 5 minutes per side.
- Prepare, chop all ingredients. The ingredients can be placed in separate bowls for a make-your-own taco or the chef can prepare tacos (Best served flat in that case).
- Throw the tacos on the grill or pan for a minute or two so they are warm and pliable.
- Assemble as you choose.
Serve with lime wedges, sprinkle with cilantro. A margarita might just do the trick to complete the meal.
Recipe from a Touch of Salt. A Touch of Salt is a hardcover coffee table cookbook featuring anglers and harvesters, the species they catch and simply prepared recipes from the Rowayton Seafood family. Writing · Barbara Conroy Food Photography · Morgan Ione Yeager Design · Made By Sea. Editing · Jenna Bernstein
