Swordfish Tacos

  • Level: Easy
  • Total: 1 hr 40 min (includes marinating and resting times)
  • Active: 35 min
  • Yield: 6 servings
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Swordfish and Marinade:

1/2 cup extra-virgin olive oil

1/4 cup dry white wine 

Juice of 2 lemons 

1 bunch fresh tarragon, roughly chopped 

1 shallot, roughly chopped 

Kosher salt and freshly ground black pepper 

Two 1-pound swordfish steaks 

Tomatillo Salsa:

5 ounces tomatillos, husked, scrubbed and roughly chopped

1/4 cup roughly chopped red onion

2 tablespoons fresh cilantro leaves 

1 teaspoon extra-virgin olive oil 

1 clove garlic 

1 small jalapeno, stemmed 

Juice of 1 lime 

Kosher salt and freshly ground black pepper 


Flour tortillas, for serving

Diced tomatoes, for serving 

2 avocados, sliced 

Shredded iceberg lettuce, for serving 

Lime slices, for serving


  1. For the swordfish and marinade: Whisk together the olive oil, white wine, lemon juice, tarragon, shallot and some salt and pepper in a container large enough to hold the fish. Add the swordfish and marinate, refrigerated, for about 1 hour, making sure the fish is coated and covered in the marinade.
  2. For the tomatillo salsa: Add the tomatillos, onion, cilantro, olive oil, garlic, jalapeno, lime juice and some salt and pepper to a food processor and pulse to a chunky puree.
  3. Heat a grill over medium-high heat.
  4. Grill the swordfish until cooked through, 4 to 5 minutes per side. Rest the fish for 5 minutes, then cut into 1/4-inch slices or chunks.
  5. For the tacos: Layer each tortilla with a couple slices of swordfish. Top with some tomatillo salsa, tomatoes, avocados and lettuce. Finish with a squeeze of lime juice.

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