Recipes

Swordfish Tacos

Raise your sword to a whole new level in taste with this tempting tortilla dish. If you're not hooked on swordfish, feel free to substitute halibut or sea bass in its place. It's swimming in goodness.
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Course Fish and Seafood, Seafood
Cuisine Continental
Servings 6 servings
Calories 1670.38 kcal

Ingredients
  

  • 3/4 cup(s) pitted black olives, chopped
  • 2 tomatoes, seeded and diced
  • 1/2 cup(s) tomato, chopped
  • 3 green onions, thinly sliced
  • 1/2 jalapeno chili, seeded and minced
  • 4 tablespoon(s) fresh lime juice
  • 1 teaspoon(s) grated lime zest
  • 1 tablespoon(s) rice vinegar
  • 3 tablespoon(s) extra virgin olive oil
  • 4 tablespoon(s) fresh cilantro, chopped
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 small head romaine lettuce, thinly sliced (about 3 cups)
  • 1 cup(s) coarsely grated radishes
  • 1/2 red bell pepper, roasted and seeded
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) ground cumin
  • 12 small corn tortillas
  • 1 3/4 swordfish steaks or fillets, cut into 1-inch cubes

Instructions
 

  • In a bowl, combine the olives, diced tomatoes, green onions, jalapeno, 2 tbsp of the limejuice, the lime zest, vinegar, 2 tbsp of the olive oil, 2 tbsp of the cilantro, the salt and pepper.
  • Toss gently until all the ingredients are evenly distributed.
  • Cover and refrigerate until ready to use.
  • Place the romaine and radishes in separate bowls, cover and refrigerate until ready to use.
  • Cut the roasted bell pepper half into chunks.
  • In a blender or food processor, combine the roasted pepper, 1/2 cup chopped tomato, 1/4 tbs of the chili powder, 1/4 tbs of the cumin and the remaining 2 tbsp limejuice.
  • Pulse to puree.
  • Stir in the remaining 2 tbsp cilantro and set aside.
  • Preheat the oven to 300 degrees.
  • Wrap the tortillas in aluminum foil and warm in the oven for about 10 minutes.
  • Remove from the oven and keep warm.
  • Raise the oven temperature to 400 degrees.
  • In a bowl, toss the swordfish cubes with the remaining 1 tbsp olive oil, 3/4 tbs chili powder and 3/4 tbs cumin.
  • Arrange the fish in a single layer on a baking sheet and bake until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes.
  • To serve, place 2 tortillas on each individual plate.
  • Divide the tomato-olive mixture evenly among the tortillas and top with equal portions of the fish.
  • Add some lettuce and radishes to each and drizzle with lime-cilantro sauce and serve immediately.

Nutrition

Calories: 1670.38kcalCarbohydrates: 175.02gProtein: 80.01gFat: 71.22gSaturated Fat: 12.79gCholesterol: 196mgSodium: 1717.79mgFiber: 29.98gSugar: 19.22g
Keyword High Fiber, Vegetables
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