Swordfish Tacos
Swordfish Tacos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 580
- Total Fat
- 40
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 34
- Cholesterol
- 100
- Sodium
- 910
- Total: 1 hr 40 min (includes marinating and resting times)
- Active: 35 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 580
- Total Fat
- 40
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 34
- Cholesterol
- 100
- Sodium
- 910
- Total: 1 hr 40 min (includes marinating and resting times)
- Active: 35 min
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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