Swordfish tacos with lime & cilantro
Submitted by happyzhangbo
Baked swordfish cubes spiced with chili and cumin, loaded onto warm corn tortillas with a fresh tomato-olive salsa, crunchy radishes, and a smoky roasted red pepper lime-cilantro sauce. Low-fat, healthy, and ready in 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
35 minTaco Tuesday just got a serious upgrade. These swordfish tacos swap fried fish for oven-baked cubes tossed in chili powder and cumin, giving you all the flavor with none of the grease.
The toppings are where things really get exciting. A chunky tomato-olive salsa brings briny depth, grated radishes add snap, and a pureed roasted red pepper sauce laced with lime juice and cilantro ties everything together in one bright, smoky drizzle.
Piled onto warm corn tortillas with crisp romaine, these are the kind of tacos that make you forget you’re eating healthy. Feeds six in just 35 minutes.
Pro Tips
- Cut your swordfish cubes to a uniform 1-inch size so they bake evenly. Smaller pieces will dry out before the bigger ones cook through.
- Wrap your tortillas in foil and warm them while the oven preheats. Cold tortillas crack and tear, and nobody wants a taco blowout.
- Make the tomato-olive salsa ahead and refrigerate. The flavors actually improve after an hour or two in the fridge.
Ingredients
Directions
In a bowl, combine the olives, diced tomatoes, green onions, jalapeno (if using), 2 tablespoons of the lime juice, the lime zest, vinegar, 2 tablespoons of the olive oil, 2 tablespoons of the cilantro, the salt and pepper.
Toss gently until all the ingredients are evenly distributed. Cover and refrigerate until ready to use. Place the romaine and radishes in separate bowls, cover and refrigerate until ready to use.
Cut the roasted bell pepper half into chunks.
In a blender or food processor, combine the roasted pepper, ½ cup chopped tomato, ¼ teaspoon of the chili powder, ¼ teaspoon of the cumin and the remaining 2 tablespoons lime juice. Pulse to puree.
Stir in the remaining 2 tablespoons cilantro and set aside.
Preheat the oven to 300 F.
Wrap the tortillas in aluminum foil and warm in the oven for about 10 minutes.
Remove from the oven and keep warm.
Raise the oven temperature to 400℉ (200℃).
In a bowl, toss the swordfish cubes with the remaining 1 tablespoon olive oil, ¾ teaspoon chili powder and ¾ teaspoon cumin.
Arrange the fish in a single layer on a baking sheet and bake until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes.
To serve, place 2 tortillas on each individual plate.
Divide the tomato-olive mixture evenly among the tortillas and top with equal portions of the fish.
Add some lettuce and radishes to each and drizzle with lime-cilantro sauce.
Serve immediately.
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