Teresa's Recipes
Grilled Swordfish Tacos with Lime Crema
Feast on these tantalizing Grilled Swordfish Tacos, a fusion of vibrant flavors and textures. Each bite combines the smoky, succulent pieces of marinated swordfish with the freshness of a cabbage, tomato, and onion salad, all enveloped in a warm corn tortilla. The crown jewel of this dish is the zesty lime crema that adds a tangy creaminess, perfectly balancing the hearty swordfish and crunchy salad. A popular dish in coastal regions of Mexico, these tacos are a seafood lover's dream come true.
Ingredients
- 1 tablespoon, plus more for serving Hot sauce
- 1 teaspoon Lime zest
- 1/2 cup Sour cream
- 1/2 cup, finely chopped Cilantro
- 1 medium, thinly sliced Red onion
- 1 large, diced Tomato
- 2 cups, shredded Cabbage
- To taste Salt and pepper
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 cloves, minced Garlic
- 1, juiced Lime
- 8 Corn tortillas
- 2 (6-ounce) fillets Swordfish fillets
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 9g
- Carbs: 36g
- Protein: 33g
- Sodium: 370mg
- Sugar: 5g
Instructions
- Preheat your grill to medium-high heat.
- Prepare the marinade by combining lime juice, minced garlic, cumin, paprika, salt, and pepper in a small bowl.
- Place the swordfish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are fully coated and let them marinate for 10 minutes.
- Grill the swordfish fillets for 4-5 minutes on each side, until they are cooked through and easily flake with a fork.
- Remove the swordfish from the grill and allow it to rest for a few minutes. Then, flake the fish into bite-sized pieces using a fork.
- While the fish is resting, prepare the salad topping. In a separate bowl, combine shredded cabbage, diced tomato, sliced red onion, and chopped cilantro. Season with a pinch of salt.
- For the lime crema, combine sour cream, lime zest, and hot sauce in another small bowl.
- Warm the corn tortillas on the grill or stovetop until they are soft and pliable.
- Assemble the tacos by placing some flaked swordfish on each tortilla, topping with the cabbage mixture, and drizzling with the lime crema.
- Serve the swordfish tacos immediately, with additional lime wedges and hot sauce on the side for those who like an extra kick.
Tips
- For an extra punch of flavor, consider pickling the red onions before adding them to the salad topping.
- If swordfish is not available, you can substitute it with other firm white fish like halibut or mahi mahi.