This swordfish taco recipe is so easy to make and packed with bold Cajun flavor. We roast 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.
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We had an amazing Oven Roasted Swordfish dinner last night. The fish was super fresh so I seasoned it lightly and popped it in a hot oven.
It was so good, my husband asked for tacos for dinner today. Lucky for him, I had another pound in the freezer.
Here's how I made these delicious swordfish tacos. They come together fast and are packed with flavor.
Ingredients
- Swordfish steaks - about 6 oz. each
- Seasoning - We like blackened seasoning best. For tacos, sprinkle on some taco seasoning from a packet or Old Bay works too. Salt and pepper does 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 green cabbage
- 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 mayo, all sour cream, lemon or lime. For the hot sauce I used Cholula sauce, a mild garlicky hot sauce.
- 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 lime crema.
How to Make Swordfish Tacos
- Defrost the fish in the fridge for a few hours or overnight. Place it on a plate to catch any liquid. Once thawed, pat it dry with paper towels. Let it sit at room temperature for 30 to 60 minutes before cooking.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the fish with olive oil or melted butter.
- Sprinkle both sides with blackened seasoning.
- Roast for 10-15 minutes, until the fish flakes easily with a fork and reaches 145°F.
- While the fish is cooking, mix the mayo, sour cream, lime juice, and sriracha in a small bowl. Stir until smooth.
- Let the fish rest for a few minutes, then cut into chunks.
- Heat tortillas in a dry skillet over medium heat for 30 seconds per side or until warm.
- Layer shredded lettuce or cabbage on each tortilla. Add swordfish chunks, red onion, and jalapeño peppers.
- Top with cilantro and a drizzle of the sauce.
- Serve with hot sauce and lime wedges on the side.
Make-Ahead Tips
You can roast the swordfish and mix the taco sauce a day in advance.
Store the cooked fish in an airtight container in the fridge and reheat the fish in a skillet before assembling the tacos.
The sauce will keep in the fridge for up to 3 days.
Chop your toppings in advance and keep them separate. This way, everything is ready for your Taco Tuesday fiesta!
Sides for Fish Tacos
For an easy Mexican-style plate, try one of these sides:
- Spanish Rice
- Black Bean Salad With Chili Lime Vinaigrette
- Mango Pico de Gallo
- Peach Mango Salsa
- Mango Coleslaw
- Cilantro Lime Crema
If you're cooking swordfish, don't miss my sides for swordfish guide to round out the meal.
Storage and Reheating
Wrap up any leftovers and place them in the fridge. Store the fish and toppings separately so everything stays fresh.
To reheat the swordfish, warm it gently in a skillet over low heat until heated through.
If you have leftovers, they can be made into an omelette the next morning. Here's our swordfish omelette recipe showing you how we do it!
Summary
This Swordfish Tacos recipe is simple, fresh, and full of flavor. Swordfish is firm and meaty, which makes it perfect for tacos. A creamy sauce pulls everything together.
You can use leftover swordfish or cook a new batch.
All you need is cooked swordfish. You can roast it in the oven or cook it in a skillet. You will also need blackened seasoning and some toppings.
Good toppings are slaw, cilantro, onions, and jalapeños. If you have pico de gallo or even jarred salsa, add that too.
Serve the tacos with steamed rice or Spanish Rice, and you've got a restaurant-quality meal right at home.
Leftovers? Try our Fish Omelet recipe.
If you prefer a breaded version, try my fried swordfish steaks, coated in panko and pan-fried until golden.
Swordfish Tacos Recipe
Ingredients
For the Fish
- 2 swordfish steaks about 6 oz each, 1-inch thick
- 2 tablespoons blackened seasoning
- 2 tablespoons olive oil or melted butter
For The Tacos
- 6 corn or flour tortillas (or your favorite gluten-free tortillas)
- 1 cup shredded green cabbage or lettuce
- ¼ cup red onion diced
- 1 jalapeno pepper, thinly sliced
- ½ cup chopped fresh cilantro
- Lime wedges for serving
Taco Sauce
- 2 tablespoons mayo
- 2 tablespoons sour cream
- ½ teaspoon garlic powder
- juice of 1 lime
- 1-2 teaspoons sriracha or hot sauce or a pinch of cayenne
- pinch of salt
Instructions
- Defrost the fish in the fridge for a few hours or overnight. Place it on a plate to catch any liquid. Once thawed, pat it dry with paper towels. Let it sit at room temperature for 30 to 60 minutes before cooking.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Rinse and pat swordfish dry with paper towels. Brush with olive oil or melted butter.
- Sprinkle both sides with blackened seasoning.
- Roast for 10-15 minutes until the fish flakes easily and reaches 145°F.
- While the fish is cooking, mix the mayo, sour cream, garlic powder, lime juice, sriracha, and a pinch of salt in a small bowl. Stir until smooth.
- Let the fish rest for a few minutes, then cut into chunks.
- Heat tortillas in a dry skillet over medium heat for 30 seconds per side or until warm and pliable. Keep warm in a towel.
- Layer shredded lettuce or cabbage on each tortilla. Add swordfish chunks, red onion, and jalapeño peppers.
- Serve with hot sauce and lime wedges on the side.
Jody says
My family loved this! 🙏
Jackie from Big Pine Key says
Love this fish! thx!