Swordfish Tacos
Swordfish Tacos are easy to make and packed with bold Cajun flavor. Roasted swordfish, blackened seasoning, fresh toppings, and a creamy sauce make a perfect dinner. Serve with warm tortillas and lime wedges for a fresh, simple, and delicious meal.
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.
Notes
Storage and Reheating: Store the cooked swordfish, taco sauce, and toppings separately in airtight containers in the refrigerator for up to 3 days.
Gently reheat the swordfish in a skillet over low heat until heated through. Avoid overheating it, or the fish may become dry.
You can also use leftover swordfish in this swordfish omelette recipe the next morning.
Nutrition
Calories: 624.3kcalCarbohydrates: 42.9gProtein: 39.4gTotal Fat: 33.6gSaturated Fat: 6.9gCholesterol: 125.2mgSodium: 857.6mgPotassium: 1050.6mgFiber: 7gSugar: 3.3g
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