This swordfish taco recipe is so easy to make and packed with bold Cajun flavor. We roast blackened swordfish steaks in the oven, season them, and top them with lettuce, onions, cilantro, and a creamy sauce. It's a perfect Saturday night dinner.
From Roasted Swordfish to Tacos
We had Roasted Swordfish for dinner last night, and it was amazing. The fish was so fresh that I seasoned it lightly and popped it into a hot oven.
It was so good, my husband asked for tacos for dinner today. Lucky for him, I had swordfish steaks in the freezer.
Here's how I made these delicious swordfish tacos. They come together fast and pack big flavor.
Ingredients
- Swordfish steaks - about 6 oz. each
- Seasoning - We like Cajun blackened seasoning best, but taco seasoning or Old Bay also works. Salt and pepper do the job in a pinch.
- Butter or olive oil - to coat the fish before roasting
- Tortillas - Medium-size corn or flour tortillas. (Siete Foods makes great gluten-free tortillas!)
- Greens - shredded lettuce or Mexican Slaw for Fish Tacos
- Onion - thinly sliced red, white, or green onions
- Jalapeño - thinly sliced (leave the seeds in for more heat)
- Cilantro - rinsed and roughly chopped
- Lime wedges - for squeezing over the top
For the Taco Sauce
This creamy taco sauce is the perfect topping for fish tacos!
You can use all mayonnaise or all sour cream, and either lemon or lime juice.
- Mayonnaise
- Sour cream
- Lime juice
- Hot sauce, sriracha, or a pinch of cayenne
- Garlic powder
- Pinch of salt
For a different flavor combination, try our cilantro cream sauce.
How to Make Swordfish Tacos
If using frozen swordfish, thaw it completely in the refrigerator. Pat the steaks dry with paper towels.
Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Brush both sides of the swordfish with olive oil or melted butter. Sprinkle both sides with blackened fish seasoning.
Step 2: Place the swordfish on the prepared baking sheet. Roast for 10-15 minutes, or until the thickest part reaches 145°F and the fish flakes easily with a fork.
Let the swordfish rest for a few minutes, then cut it into bite-sized chunks.
Step 3: Combine the mayonnaise, sour cream, garlic powder, lime juice, sriracha or hot sauce, and a pinch of salt. Stir until smooth. If using cayenne instead of hot sauce, add it to taste.
Step 4: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, until warm and pliable. Keep them warm in a clean kitchen towel.
Divide the cabbage or lettuce among the tortillas. Top with the swordfish, red onion, jalapeño, and cilantro.
Drizzle with taco sauce and serve with hot sauce and lime wedges.
Sides for Fish Tacos
Keep the rest of the meal simple and bright. Spanish rice or black bean salad with chili-lime vinaigrette makes the tacos more filling, while mango pico de gallo, peach mango salsa, or mango coleslaw adds a cool, fruity contrast to the smoky Cajun swordfish.
Finish the plate with cilantro-lime crema, extra lime wedges, and hot sauce. For more ideas, see my complete guide to the best sides for swordfish.
Make-Ahead Tips
You can roast the swordfish and prepare the taco sauce one day in advance. Store them separately in airtight containers in the refrigerator.
Gently reheat the swordfish in a skillet over low heat before assembling the tacos. The sauce will keep in the refrigerator for up to 3 days.
You can also prepare the toppings in advance and refrigerate them separately. This way, everything is ready for your Taco Tuesday fiesta!
Storage and Reheating
Store the cooked swordfish, taco sauce, and toppings separately in airtight containers in the refrigerator for up to 3 days. Keep the tortillas sealed in their original package.
Reheat the swordfish gently in a skillet over low heat until heated through. Avoid overheating it, or the fish may become dry. Assemble the tacos immediately before serving.
You can also use leftover swordfish to make this swordfish omelet recipe for breakfast or lunch the next day.
If you tried this Swordfish Tacos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments.
Swordfish Tacos
Equipment
- Baking sheet
- Parchment Paper
- Small bowl
- Large skillet
- Instant-read thermometer
Ingredients
For the Fish
- 2 swordfish steaks about 6 oz each, 1-inch thick
- 1 tablespoon blackened seasoning
- 1 tablespoon olive oil or melted butter
For the Tacos
- 6 medium corn or flour tortillas (or your favorite gluten-free tortillas)
- 1 cup shredded green cabbage or lettuce
- ¼ cup red onion, diced
- 1 jalapeño pepper thinly sliced
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges, for serving
Taco Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon garlic powder
- juice of 1 lime
- 1-2 teaspoons sriracha, hot sauce, or a pinch of cayenne
- pinch of salt
Instructions
- If using frozen swordfish, thaw it completely in the refrigerator. Pat the steaks dry with paper towels.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Brush both sides of the swordfish with olive oil or melted butter. Sprinkle both sides with blackened seasoning.
- Place the swordfish on the prepared baking sheet. Roast for 10-15 minutes, or until the thickest part reaches 145°F and flakes easily with a fork.
- While the fish cooks, combine the mayonnaise, sour cream, garlic powder, lime juice, and sriracha or hot sauce. If using cayenne, add a pinch. Season with salt and stir until smooth.
- Let the cooked swordfish rest for a few minutes, then cut it into bite-sized chunks.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, until warm and pliable. Keep them warm in a clean kitchen towel.
- Divide the cabbage or lettuce among the tortillas. Top with the swordfish, red onion, jalapeño, and cilantro.
- Drizzle with taco sauce and serve with hot sauce and lime wedges on the side.
Jackie from Big Pine Key says
Love this fish! thx!
Jody says
My family loved this! 🙏