Grilled Swordfish Tacos with Tomatillo-Mango Salsa Recipe
Swordfish is a fantastic taco filling that goes perfectly with the sour tomatillo mango salsa. These tacos have a great combination of sweet and sour flavors. The roasted jalapeo’s heat and the creaminess of the avocado accent the seared swordfish wonderfully. You can even have them cooked and on the table in 30 minutes!
Grilled Swordfish Tacos with Tomatillo-Mango Salsa Recipe
This is one of my favorite swordfish recipes. The slightly charred flavor of the fish and the sweetness of mango in this simple salsa are amazing tasting together.
Equipment
Ingredients
- 1 ½ lbs swordfish cut into thick strips
- 8 white corn tortillas
- 4 tbsp canola oil
- 2 avocados skin and pit removed, smashed up in a bowl
- 1 lbs tomatillos husked, cleaned, and cut in half
- 1 cup mango cubes
- 2 jalapeños stem removed and cut in half
- ½ red onion quartered
- 2 gloves of garlic
- 1 lime juiced
- salt & pepper to taste
Instructions
- Add the tomatillos, mango, jalapeños, onion, and unpeeled garlic cloves to a sheet pan. Lightly drizzle with avocado oil and sprinkle with salt and pepper.
- Broil for 5-7 minutes.
- Peel the garlic. Add all the ingredients to a food processor. Add the juice of ½ lime. Pulse until the mixture is your desired chunkiness. Taste and adjust for lime, salt & pepper.
- Drizzle the swordfish with avocado oil, and sprinkle with salt and pepper. Make sure you get all the sides.
- heat your grill to medium-high heat and add in the pieces of fish. Cook the fish for 2 to 3 minutes per side until they are cooked through.
- Layer tortillas, with avocado mixture, 1 piece of swordfish, and then ~2 tablespoons of the tomatillo salsa. Serve with lime wedges and hot sauce.
