These tacos are guaranteed to deliver the balance of sweet and tart with a little kick from the roasted jalapeño and the creaminess of the avocado makes this tomatillo salsa the perfect match for the swordfish. The biggest taco mistake you can make is forgetting to heat up the tortillas before serving. Heat them for a few minutes on the stovetop or in the oven before serving. I heat them directly on the stovetop flame, flipping them 4-6 times.
Total Time
25min
0.0
0 Ratings
Author: Proportional Plate
Servings:
4
Ingredients
Swordfish Tacos
•
1.5
lb
Swordfish Fillet
•
16
White Corn Tortillas
•
as needed
Olive Oil
•
2
Avocados
, mashed
•
1
Lime
, quartered
•
to taste
Hot Sauce
(optional)
Tomatillo Salsa
•
1.5
lb
Tomatillos
•
2
Jalapeño Peppers
, de-stemmed, halved
•
1
Small
Yellow Onion
, quartered
•
1/2
bulb
Garlic
•
1
Tbsp
Vegetable Oil
or Sunflower, Canola
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
Lime
, juiced
Cooking Instructions
1.
Add your Tomatillos (1.5 lb), Jalapeño Peppers (2), Yellow Onion (1), and Garlic (1/2 bulb) to a sheet pan. Lightly drizzle oil and sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
2.
Broil for 5-7 minutes.
3.
Peel the garlic, add tomatillos, jalapeños, onion, garlic, Vegetable Oil (1 Tbsp), Salt (to taste), Ground Black Pepper (to taste), and Lime (1) to a food processor. Pulse until the mixture is your desired chunkiness.
4.
Drizzle the Swordfish Fillet (1.5 lb) with Olive Oil (as needed), and sprinkle with Salt (to taste) and Ground Black Pepper (to taste). Make sure you get all the sides.
5.
Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.
6.
Layer your tacos as follows: 2 White Corn Tortillas (16), 1/8 of the Avocados (2), 1 piece of swordfish, and then 2 tablespoons of the tomatillo salsa. Serve with Lime (1) and Hot Sauce (to taste).
Nutrition Per Serving
CALORIES
744
FAT
33.5 g
PROTEIN
41.5 g
CARBS
74.2 g
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