Swordfish Tacos
Serves: 3
Luisa Champlin
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
45
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Prepare barbecue (medium-high heat) or preheat broiler
2
Brush swordfish generously with olive oil and season with salt and pepper
3
Grill or broil until just cooked through, about 4 minutes per side
4
Transfer steaks to plate and cut into chunks
5
Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos
6
Prepare barbecue (medium-high heat) or preheat broiler
7
Brush swordfish generously with olive oil and season with salt and pepper
8
Grill or broil until just cooked through, about 4 minutes per side
9
Transfer steaks to plate and cut into chunks
10
Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos
11
Make the Pico de Gallo: Combine all ingredients in bowl
12
Season to taste with salt
13
(Can be prepared 6 hours ahead
14
Store at room temperature
15
) Combine all ingredients in bowl
16
Season to taste with salt
17
(Can be prepared 6 hours ahead
18
Store at room temperature)