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Swordfish tacos with lime and cilantro

 

.
49

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

35

min

Trans-fat Free, Low Carb
 

Ingredients

¾ cup black olives
pitted, chopped
*
2 each tomatoes
seeded and diced, plus 1/2 cup chopped
3 each scallions, spring or green onions
thinly sliced
½ each jalapeño pepper
seeded and minced (optional)
*
4 tablespoons lime juice
fresh
1 teaspoon lime zest
grated
1 tablespoon rice vinegar
3 tablespoons olive oil, extra-virgin
4 tablespoons cilantro
chopped fresh
½ teaspoon salt
¼ teaspoon black pepper
*
1 small romaine lettuce
thinly sliced, about 3 cups
*
1 cup radishes
coarsely grated
*
½ each sweet red bell peppers
roasted and seeded
1 teaspoon chili powder
1 teaspoon cumin
ground
12 small corn tortillas (6-inch)
*
1 ¾ pounds swordfish steaks
or fillets, cut into 1-inch cubes

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 23546% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 324mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 54g
Vitamin A 20% Vitamin C 41%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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