Swordfish Tacos
These easy swordfish tacos are healthy, flavorful and made in only 15 minutes. Perfect for quick weeknight dinners!
Servings: 4
Calories: 301kcal
Equipment
- Grill Pan
Ingredients
- 2 swordfish steaks
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 4 tortillas
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)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 301kcal | Carbohydrates: 38g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 278mg | Potassium: 647mg | Fiber: 4g | Sugar: 18g | Vitamin A: 921IU | Vitamin C: 93mg | Calcium: 64mg | Iron: 2mg