Best. Dang. Tacos. Ever.
To be fair, I am a sucker for fish tacos. They are undoubtedly my favorite summer dish – and possibly, the only way to my heart. Add fresh squeezed lime and I’m yours forever.
Grilled fish of any kind, blanketed in a corn tortilla, is sheer perfection on a plate, but I have a special place in my heart for swordfish. It was the first fish I ever ventured to eat, and it was love at first bite. So, you can imagine my dismay last week, when a man – only 5 minutes before me (according to my intel) – bought all the swordfish at Whole Foods! Didn’t he know I had plans to make the best tacos ever? Probably not, but I didn’t let it stop me from making them this week. Fresh lime and a crisp citrus slaw make these tacos irresistible and add the perfect hint of acidity to make them flavor-packed.
These citrus swordfish tacos may be the only thing I eat until I head back to school, but I have no problem making Taco Tuesday a nightly ritual. And neither should you, because these tacos are worth every bite. Guilt-free and easy to make – my kind of recipe!
- 1 lb swordfish
- corn tortillas
- optional: gluten free corn tortillas (Loved these from Whole Foods)
- cabbage slaw (see below)
- 1 avocado
- (optional) cilantro
For the Citrus Marinade:
- juice of 1 orange
- juice+zest of one lime
- juice+zest of one lemon
- 1/4 cup olive oil
- 1 clove minced garlic
- 1 tsp minced ginger
- 1 tsp salt
For the cabbage slaw:
- 1 head Napa cabbage shredded (or a pre-cut mix of cabbage and carrots)
- 1 green onion
- juice of 2 limes
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 1 tsp salt
- Start by preparing the citrus marinade. Juice and zest both the lime and lemon into a medium sized bowl. Add in the juice of an orange, garlic, ginger, olive oil, and salt. Whisk these ingredients together before adding the fish and covering the bowl. Allow the fish to marinate for at least an hour in the fridge before cooking.
- To prepare the cabbage slaw, start by thinly slicing a green onion (both the white and green portions) and combining it with the cabbage mix in a large bowl. In.a mason jar, combine the juice of two limes with the olive oil, apple cider vinegar, honey, and salt. Place a lid on the mason jar and shake to create a dressing for the slaw. Pour this dressing over the cabbage and onions and toss to combine. Cover the bowl containing the slaw and place in the fridge for at least an hour.
- After the swordfish has had time to marinate, preheat a grill pan to medium heat and add a tablespoon of olive oil to the pan. Once the grill is heated, season the fish on both sides with salt and pepper. Add it to the pan and allow it to cook for about 7 min on each side (resist the temptation to flip it every 2 minutes) and the fish is completely opaque through the middle. You can cut the filet in half to check its doneness. (Unlike other fish, swordfish is not as delicate and doesn’t tend to flake)
- Once the fish is cooked through, allow it a moment to rest. While it rests, you can prepare avocado slices for the tacos.
- Take the corn tortillas and heat in the oven/microwave to warm through.
- Take the cabbage slaw from earlier and plate on each tortilla before adding the fish and avocado.
- Eat. Every. Single. Bite.