Swordfish Tacos with Mango Avocado Salsa
Delightful swordfish tacos paired with a refreshing mango avocado salsa, perfect for a coastal-inspired meal at home.
Ingredients
For the Swordfish Tacos
- 1 pound fresh swordfish steaks Look for firm and fresh steaks.
- 2 tablespoons olive oil For rubbing onto the swordfish.
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas Choose based on preference.
For the Mango Avocado Salsa
- 1 ripe mango, diced
- 1 avocado, diced
- 1 small red onion, finely chopped
- 1 small jalapeño, deseeded and finely minced (optional for heat) Adjust according to spice preference.
- 1 lime Juice of
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Instructions
Preparation
- In a mixing bowl, combine the diced mango, avocado, red onion, jalapeño (if using), and cilantro. Drizzle with lime juice, season with salt and pepper, and gently toss to combine. Set it aside to let the flavors meld.
- In a small bowl, mix the olive oil, paprika, garlic powder, cumin, salt, and pepper. Rub this mixture over the swordfish steaks, ensuring they are well coated.
Cooking
- Heat a grill pan or skillet over medium-high heat. Once hot, add the swordfish steaks and cook for about 5-6 minutes per side, or until they are cooked through and have nice grill marks.
- While the fish cooks, warm the tortillas in a separate skillet for about 30 seconds on each side until they are soft and pliable.
Assembly
- Once the swordfish is done, remove it from the pan and let it rest for a few minutes. Slice the fish into bite-sized pieces.
- Place a healthy portion of swordfish in each tortilla, topped generously with the mango avocado salsa.
Serving
- Serve your tacos immediately with extra lime wedges on the side for squeezing. Enjoy!
Notes
Choose fresh swordfish for the best flavor. Allow the fish to rest before slicing to retain moisture. Customize the salsa as desired.