Hola amigos!
What is that ONE thing that, whenever you see it on a menu, you just HAVE to order it?
For me, it’s the fish tacos.
Chicken, steak, shrimp, they’re all just fine, but there is NOTHING like the flavor and texture of a juicy fish fillet wrapped in Southwestern spice!
And one of my favorite fishes?
Smooth and buttery, hearty and filling, the steak of the sea…
Swordfish!
*Cue cymbal crash*
Until last week (which is obviously when these pictures were taken given Big Bertha’s current condition), I had never cooked swordfish at home, but after seeing Laura whip up batch after batch, I decided it was my turn to have a little fun. I seriously don’t know what took me so long to make it myself!
Fish is one of the EASIEST things to cook.
It’s so versatile and most varieties don’t even need time to marinade, which is perfect when you want to get dinner on the table in 30 minutes or less!
Chili-Lime Swordfish Tacos with Grilled Corn Salsa
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: broil entrée high fiber high protein swordfish tortillas avocado corn lime Mexican
Ingredients (Serves 4)
For the Salsa
- 1 cup grilled corn kernels, thawed from frozen (available at Trader Joe’s)*
- 2 large tomatoes, chopped
- 1 small onion, diced
- 1 avocado, cubed
- 1/3 cup chopped fresh cilantro
- 1 lime, juiced
- salt & pepper to taste
For the Tacos
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne (optional)
- 1 pound swordfish fillets
- 1 lime, sliced into rounds
- 8 whole wheat low-carb tortillas (available at Trader Joe’s)
Instructions
For the Salsa
1. Combine all ingredients in a medium-sized bowl.
2. Allow to set for at least 10 minutes for flavors to meld.
For the Tacos
1. Set oven to low broil and cover a cookie sheet with aluminum foil.
2. Combine spices in a small bowl.
3. Rub spice mixture over all sides of fish fillets.
4. Top each fillet with 1-2 lime slices.
5. Broil for 20-22 minutes or until fish flakes easily with a fork.
6. With a knife, carefully slice fish and divide among tortillas.
7. Top with salsa.
Nutrition facts per TWO tacos with filling AND salsa:
Ha! Try to get THAT at a Mexican restaurant!
Smoky, spicy, melt-in-your-mouth fish topped with a zesty salsa all wrapped up in a warm tortilla…what more could you ask for?
Maybe a bite? 😉
What is your favorite Mexican dish?
Have you ever tried swordfish?
