Grilled Swordfish Tacos with Mango Salsa
Yield
serves 2 - 3
RECIPE Ingredients
- 1 ripe mango, peeled, seeded, diced
- 1 Roma tomato, seeded, diced
- ½ medium red onion, diced
- 1 jalapeño chili, finely chopped
- ¼ cup chopped cilantro, plus more for garnish
- ¼ cup fresh lime juice
- Kosher salt and freshly ground black pepper
- Neutral oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 Swordfish Steaks thawed and patted dry
- Lime wedges, for serving
- Finely chopped green cabbage, for serving
- Small flour tortillas, for serving
Price
$39.99
- 8 oz. portions of boneless Swordfish Steaks
- Wild Caught
- Flash Frozen for freshness
- Individually vacuum packed for convenience
- Can be shipped via 2-day or overnight air
Recipe notes
This grilled swordfish recipe features juicy steaks seasoned with a zippy blend of cumin, chili powder, and cayenne. Served with a fresh, zesty mango salsa and warm flour tortillas, it’s complemented by crisp shredded cabbage and lime wedges for a vibrant, flavorful seafood taco experience.
RECIPE Preparation
- Prepare a charcoal grill for direct grilling or preheat a gas grill or grill pan to medium-high.
- Make the salsa: In a medium bowl, stir together mango, tomato, red onion, jalapeno, cilantro, and lime juice. Season to taste with salt and pepper. Set aside.
- In a small bowl, stir together cumin, chili powder, cayenne, 1 teaspoon of salt, and a few grinds of pepper. Add a little oil to each swordfish steak then season both sides with the spice mixture.
- Wrap tortillas in a foil packet and set aside.
- Grill the swordfish until just cooked through, about 3-5 minutes on each side. When done, the fish should flake fairly easily with a fork and the center of the steaks should register 145 degrees F on an instant-read thermometer. Set aside on a cutting board to rest and tent with foil.
- While the fish is resting, heat the packet of tortillas on the grill.
- Flake swordfish apart and serve immediately with warm tortillas, shredded cabbage, mango salsa, cilantro, and lime wedges.
