Swordfish Tacos with Tomatillo Salsa
These tacos are guaranteed to deliver the balance of sweet and tart with a little kick from the roasted jalapeño and the creaminess of the avocado makes this tomatillo salsa the perfect match for the swordfish. The biggest taco mistake you can make is forgetting to heat up the tortillas before serving. Heat them for a few minutes on the stovetop or in the oven before serving. I heat them directly on the stovetop flame, flipping them 4-6 times.
Ingredients
Cooking Instructions
step 1
Add your Tomatillos (1.5 lb), Jalapeño Peppers (2), Yellow Onion (1), and Garlic (1/2 bulb) to a sheet pan. Lightly drizzle oil and sprinkle with Salt (to taste) and Ground Black Pepper (to taste).
step 2
Broil for 5-7 minutes.
step 3
Peel the garlic, add tomatillos, jalapeños, onion, garlic, Vegetable Oil (1 Tbsp), Salt (to taste), Ground Black Pepper (to taste), and Lime (1) to a food processor. Pulse until the mixture is your desired chunkiness.
step 4
Drizzle the Swordfish Fillet (1.5 lb) with Olive Oil (as needed), and sprinkle with Salt (to taste) and Ground Black Pepper (to taste). Make sure you get all the sides.
step 5
Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.
step 6
Layer your tacos as follows: 2 White Corn Tortillas (16), 1/8 of the Avocados (2), 1 piece of swordfish, and then 2 tablespoons of the tomatillo salsa. Serve with Lime (1) and Hot Sauce (to taste).
