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

Ingredients

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 
Tacos:
  • Flour tortillas, for serving
  • Diced tomatoes, for serving 
  • 2 avocados, sliced 
  • Shredded iceberg lettuce, for serving 
  • Lime slices, for serving

Directions

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.

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.

Heat a grill over medium-high heat.

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.

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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