These easy swordfish tacos are healthy fish tacos packed with flavors and colors. You can make them in only 15 minutes, making them perfect for quick and simple weeknight meals.
Why you'll love it
- Easy, healthy fish tacos
- Plenty of options to customize the tacos to suit your preferences
- Only takes 15 minutes to make
- Affordable ingredients
Swordfish: Use fresh swordfish fillets. If you use frozen swordfish steaks, they have to be thawed and defrosted before use.
Olive oil: Use olive oil or vegetable oil to cook the swordfish in. You can omit this if you're using a non-stick skillet.
Tortillas: Use your favorite corn tortillas or flour tortillas.
Pineapple mango salsa: Use fresh pineapple, mango, cilantro, red onion, red bell pepper, lemon juice and lime juice to make a simple fresh fruit salsa. This is a great topping for swordfish tacos, but you can omit the salsa and use other toppings instead.
Season your swordfish well on both sides, and pan sear for a few minutes on both sides until the fish has cooked through.
Dice the vegetables for the salsa, and coat with lemon juice and lime juice.
Use a fork to pull or shred the fish steaks into pieces. Divide the fish between warm tortillas, and top with fresh salsa.
- Serve your fish tacos with your favorite toppings.
- Make sure you don't overcook the swordfish. The fish is ready to eat when the meat is white throughout, and it flakes at the touch of a fork.
You can serve your blackened swordfish tacos on their own, or with a variety of side dishes. Here are some of my favorite dishes to serve with them:
- Toppings: Pineapple Mango Salsa, Guacamole with Lemon, Avocado Lime Ranch Dressing, Strawberry Pineapple Salsa
- Side salads: Black Bean Corn Salad, Quinoa Salad with Black Beans
- Side dishes: Mexican Potatoes, Air Fryer Tortilla Chips
- Rice: Instant Pot Mexican Rice, Instant Pot Cilantro Lime Rice, Chili Lime Rice
Low carb + keto + gluten free: Use low carb and gluten free tortillas, or substitute the tortillas for lettuce wraps. For a keto version, you'll also want to replace the fruit salsa with a keto friendly taco topping, like guacamole.
Spicy: Add more cayenne pepper to the swordfish if you prefer a little more spice. You can also add finely diced raw chili, hot sauce, or a spicy salsa.
Taco seasoning: Replace all the seasoning with a premade taco seasoning mix. You can also use a store bought taco seasoning packet, instead of having to buy each individual spice.
Other toppings: Omit the mango and pineapple salsa, and top the tacos with any other toppings that you like. Any salsa, guacamole, or other taco toppings will pair really well with the swordfish.
You can store leftover swordfish tacos in a sealed container in a refrigerator for up to 3 days.
The tortillas can become a little soggy over time if you store them filled with salsa and swordfish. I therefore recommend keeping the swordfish, toppings and tortillas separate. Then, you can assemble the tacos when you are ready to eat.
Frequently asked questions
You can use any fish that you like for tacos. White fish like cod and tilapia are more common to use, but swordfish is a delicious option.
Yes, you can absolutely eat the dark part of your swordfish steak. The dark part tends to have a stronger flavor, and you can choose whether you want to eat or omit it.
Swordfish is very mild, and has a meaty texture. The meat is juicy and tender, similar to tuna steaks.
You might also like these recipes
- Blackened Swordfish
- Baked Swordfish
- Potato Tacos
- Healthy Buffalo Chicken Tacos
- Lime and Chili Shrimp Tacos
- Halloumi Fajitas
- Instant Pot Chicken Fajitas
- Instant Pot Chicken Tacos
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
- Grill Pan
Pineapple mango salsa
- ½ mango
- ½ pineapple
- ½ red bell pepper
- ½ red onion
- 2 tablespoons chopped cilantro
- ½ lemon (juice only)
- ½ lime (juice only)
- Season your swordfish well on both sides, and pan sear for a few minutes on both sides until the fish has cooked through.
- Dice the vegetables for the salsa, and coat with lemon juice and lime juice.
- Use a fork to pull or shred the fish steaks into pieces. Divide the fish between warm tortillas, and top with fresh salsa.
- Store leftover swordfish tacos in a refrigerator for up to 3 days. To keep the tacos as fresh as possible, I recommend storing the salsa, swordfish and tortillas separately, and assemble the tacos when you're ready to serve.