Swordfish Tacos

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  • 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:

Tomatillo Salsa:



  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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