Swordfish Tacos with Mango-Avocado Salsa
Taco Tuesdays will never taste the same after you make these fantastical meaty fish tacos. Top them off with mango salsa, purple cabbage for a nice crunch, and a drizzle of crema and you have yourself quite the tasty taco.
- Serves: 2
- Prep Time: 15
- Cook Time: 5
Ingredients
- 1 (7oz) Swordfish Steak
- 1 TBSP Olive Oil
- 1 tsp Cayenne
- 1 TBSP Paprika
- 1 TBSP Cumin
- 1 TBSP Parsley
- 1 tsp Oregano
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 Mango, diced
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 Avocado, chopped
- 1 Small White Onion, diced
- Handful of Cilantro, roughly chopped
- 3 TBSP Lime Juice
- Corn Tortillas
- Shredded Purple Cabbage, Crema, Cilantro for topping
Instructions
Combine spiced in a bowl and then rub all over swordfish steak. Heat oil in large skillet over medium-high heat. Add swordfish and sear for 1-2 minutes on both sides until browned and flaky. Transfer to a cutting board and cut into strip.
Meanwhile, in a medium bowl, combine the mango, bell peppers, onion, avocado, cilantro and lime juice. Stir and mix well. Refrigerate for at least 15 minutes before serving so flavors can mingle.
Build your tacos: warm up corn tortillas and fill with swordfish strips, purple cabbage, mango-avocado salsa, crema and cilantro.
Pro-tip: use two warm corn tortillas when building your taco. With so much stuffing, having only one tortilla will result in the fall-apart-and-all-over-your-plate catastrophe. That’s no bueno. Two corn tortillas ensure no taco disasters.
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