Swordfish Tacos Recipe
Swordfish Tacos are easy to make and packed with bold Cajun flavor. Roasted swordfish, blackened seasoning, fresh toppings, and a creamy sauce come together for a perfect dinner. Serve with warm tortillas and lime wedges for a meal that’s fresh, simple, and delicious.
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.
Notes
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 a quick swordfish omelette recipe showing you how we do it!
Nutrition
Calories: 780.6kcalCarbohydrates: 48.9gProtein: 42gTotal Fat: 45.4gSaturated Fat: 10.2gTrans Fat: 0.1gCholesterol: 125.2mgSodium: 1750.2mgPotassium: 978.3mgFiber: 4.4gSugar: 5.3gNet Carbohydrates: 44.6g
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