Peel skin off swordfish and cut fish into small bitesize pieces. Pour yogurt sauce over the slaw and season with salt and pepper. Once the grill is heated, season the fish on both sides … The biggest taco mistake you can make is forgetting to heat up the tortillas before serving. Swordfish Tacos with Guacamole on Nutrioli | Swordfish is highly nutritious. Fish Tacos with Cabbage Slaw and Cilantro-Lime Cauliflower Rice Hungry by Nature onion, plain greek yogurt, oil, tilapia filets, slaw, pepper and 6 more Spicy Fish Tacos with Mango Cabbage Slaw and Lime Crema My Mom Taught Me To Play With My Food Apple cider vinegar and maple syrup combine … Method. Preheat a grill or grill pan on medium-high heat. 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. Taco Tuesday has a new favourite: Swordfish Tacos with Mango Avocado Salsa! https://www.slenderkitchen.com/recipe/ancho-fish-tacos-with-red-cabbage-slaw Didn’t he know I had plans to make the best tacos ever? Drizzle 1 tablespoon olive oil over swordfish and rub to coat sides. Trim and chop the onion, garlic and peppers. 6oz Swordfish steak or Mahi Mahi Corn tortillas 1 Lime Shredded cabbage ¼ cup mayo. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Sword Fish Tacos with Broccoli Slaw and Mango Salsa Serves 3-4 . Scoop out 1/4 of the pieces and place in a blender with the juice of 2 … The mango salsa gives it a sweet, zesty flavour while the broccoli slaw adds a crunch against the meatiness of the swordfish. I have been eating so unhealthy lately, to the point where I can’t even remember the last time I ate a vegetable, so in the spirit … Sword Fish Tacos with Broccoli Slaw and Mango Salsa     Serves 3-4, 1 teaspoon cumin1 garlic clove, minced1 lime, juiced2 1/2 tablespoons extra virgin olive oil, divided2 Sword Fish Filletssalt and pepper to taste, 14 ounces (store bought) broccoli slaw1/2 cup (nonfat) Greek yogurt or plain yogurt1 tablespoon apple cider vinegar1 lemon, zested and juiced1/4 teaspoon smoked paprikasalt and pepper to taste, 1-2 mangos, diced (I used one mango to serve two people and it was enough) 1 jalapeno, seeded and diced2 tablespoons diced red bell pepper2 tablespoons diced red onion2 tablespoons minced cilantro1 lime, juiced salt and pepper to taste, 4 (5 inch) whole wheat flour tortillas, lightly grilled. for red chile honey slaw Chop about 2 cups of cabbage and half a cup of white onion. Stir until smooth. For mango salsa: Place all ingredients into a small mixing bowl and toss together. Change up your Taco Tuesday with this pescatarian-friendly mealFor more follow the hashtag #RachaelRayShow lime crema - made with a combination of sour cream, mayonnaise, lime juice, lime zest and salt. After this meal, I have decided that Sunday night is officially Taco Night. Once the fish is cooked through, allow it a moment to rest. The mango salsa gives it a sweet, zesty flavour while the broccoli slaw adds a crunch against the meatiness of the swordfish. August 21, 2018 by Elizabeth Leave a Comment. Transfer steaks to plate and cut into chunks. This fish taco takes you on a journey to the Mexican Coast and back in one bite. And neither should you, because these tacos are worth every bite. juice of ½ lime 1 Radish sliced 1 tbsp EVK salsa. For the swordfish: Place cumin, garlic, and lime juice in a bowl and whisk together. For the cabbage, you can use regular cabbage or … Allow fish to marinate for about 30 minutes. Ingredients: 1 teaspoon cumin Brush the swordfish slices with a little bit of oil and cook them in a hot oven or in a pan until they are golden brown (2-3 minutes per side). Grill or broil until just cooked through, about 4 minutes per side. These tacos are simple, fresh and healthy! For the broccoli slaw: Place broccoli slaw in a medium mixing bowl. Cinco de Mayo Entrée Featured on Homepage 20m . 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. Toss together until the slaw is completely coated. Bring a medium pot of water to a boil over medium-high heat. As tacos or a salad, of course. It was the first fish I ever ventured to eat, and it was love at first bite. With some leftover slaw, I think we'll have another serving tomorrow. Guilt-free and easy to make – my kind of recipe! Kayla Seah is the Editor behind Not Your Standard, a digital destination curated to deliver a fashion and lifestyle standard. Slice up your fillets into 1 inch strips, bring them to a nonstick pan, grill each strip for 1-2 mins a side, and presto - fantastic taco stuffers! Instructions. I know the recipe looks lengthy but the sauce, salsa and slaw can all be made a head of time which leaves you to only cook the fish. Toss slaw and pile on swordfish. slaw - made with a combination of shredded cabbage, cilantro, green onions, and garlic. Place fillets in a shallow dish; pour marinade over fillets, flipping each over to ensure it’s fully coated. Swordfish is a super meaty fish, which makes it great for beginners who are too afraid to grill because of the fish sticking. We have fresh Grade A Swordfish, grilled and placed on a bed of sesame-peanut slaw and topped with a Thai basil-green curry crema and finished with grilled bean sprouts. Set aside. Stay connected for all the latest posts and updates by subscribing here! Less if you want the fish super mild, or more if you want them spicy. Garnish each plate with 1 tablespoon cilantro … Let's be friends! To be fair, I am a sucker for fish tacos. Egg White Omelet with Spinach, Tomatoes, and Goat Cheese, Sicilian Halibut with Tomato Salata and Asparagus, optional: gluten free corn tortillas (Loved, 1 head Napa cabbage shredded (or a pre-cut mix of cabbage and carrots). 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! In.a mason jar, combine the juice of two limes with the olive oil, apple cider vinegar, honey, and salt. I topped them off with avocado, lime juice and a cold Kronenbourg Blanc! Season with salt and pepper. Take the corn tortillas and heat in the oven/microwave to warm through. Top with a scoop of broccoli slaw followed by the mango salsa. While the swordfish cooks, combine mayonnaise, lemongrass paste, honey, and Sriracha. Place in the sink or over another bowl, and set aside to drain for about 15 minutes. Set aside until ready to use. Pour this dressing over the cabbage and onions and toss to combine. Probably not, but I didn’t let it stop me from making them this week. Contact. https://www.wholefoodsmarket.com/recipes/grilled-swordfish-tacos Start by preparing the citrus marinade. It hits all the right notes and will impress anyone at your dinner table. Learn how your comment data is processed. Place mango pieces in a bowl. Today was one of those days where I snagged a close parking space at Trader Joe’s on a Saturday, and there were sunshowers and walks, and everything just felt RIGHT. Thread swordfish onto 2 or 3 long Place a lid on the mason jar and shake to create a dressing for the slaw. Set aside. While it rests, you can prepare avocado slices for the tacos. Make the slaw: Place the cabbage in a colander or strainer and sprinkle with the salt. The second time I made the tacos I used bagged angel hair sliced gabbage and baked two Gorton's potato crunch fish fillets, omitting the chili powder. To assemble taco: line the center of a tortilla shell with 1/4 of the swordfish. Add in the juice of an orange, garlic, ginger, olive oil, and salt. 1. Gently flake fish into large chunks. Allow the fish to marinate for at least an hour in the fridge before cooking. 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. Take the cabbage slaw from earlier and plate on each tortilla before adding the fish and avocado. They are undoubtedly my favorite summer dish – and possibly, the only way to my heart. Bringing back the cabbage base, this coleslaw uses both green and red varieties, as well as yellow pepper, orange pepper, red tomatoes, orange carrots, and deep purple Kalamata olives to create a vibrant, vitamin-packed salad or taco topping. 20m 2 servings 205 cals. Easiest Ever Fish Tacos with Cabbage Slaw. Layer your tacos as follows: 2 tortillas, 1/8 of the avocado mixture, 1 piece of swordfish, and then ~2 tbsp of the tomatillo salsa. Set aside until ready to use. Add fresh squeezed lime and I’m yours forever. The double tortilla is a street taco … Serves 4. A girl's guide to live fashionably and healthfully. Finish with a sprinkle of goat milk feta cheese and serve with lime wedges. Place a lid on the mason jar and shake to create a dressing for the slaw. 2. What really made the tacos pop was the addition of some feta cheese which is served at our local Fuzzy's Taco Shop. Cover the  bowl containing the slaw and place in the fridge for at least an hour. 2 1/2 tablespoons extra virgin olive oil, divided, 1/2 cup (nonfat) Greek yogurt or plain yogurt, 1-2 mangos, diced (I used one mango to serve two people and it was enough). 6 white corn and/or flour tortillas; 1 small bottle Japanese mayonnaise (Kewpie) Lime wedges; Cilantro leaves and tender stems; Cotija cheese; Sliced red onion; Ingredients: Place the swordfish fillets in a baking dish. Crispy blackened fried white fish (tilapia or cod) topped with a crunchy cabbage About I topped them off with avocado, lime juice and a cold Kronenbourg Blanc! In a small mixing bowl, add the remaining ingredients and whisk together. Place 2 to 3 tablespoons of slaw on top of each taco and drizzle each taco with 1 to 2 teaspoons of the sour cream. 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. Season all over with salt and pepper. For the Taco. This site uses Akismet to reduce spam. Cover the bowl containing the slaw and place in the fridge for at least an hour. (Unlike other fish, swordfish is not as delicate and doesn’t tend to flake). While whisking, add oil until fully incorporated. Place swordfish in prepared pan. Our burger special will be offered to match. Season with salt and pepper and grill on each side for about 3 to 4 minutes. Prepare an outdoor grill with a medium hot fire or preheat a stove- top grill pan over medium heat. Serve with lime wedges and hot sauce. The inspiration behind the brand's creativity is mirrored from Kayla's day to day experiences and love for beautiful design. Pour this dressing over the cabbage and onions and toss to combine. Juice and zest both the lime and lemon into a medium sized bowl. Fresh lime and a crisp citrus slaw make these tacos irresistible and add the perfect hint of acidity to make them flavor-packed. Whisk these ingredients together before adding the fish and covering the bowl. https://leitesculinaria.com/86546/recipes-fish-tacos-chipotle-cabbage-slaw.html These swordfish tacos are absolutely delicious and taste incredibly fresh with each layer of sauce. Mix with a teaspoon of honey, salt, pepper, lime juice, and a little splash of Cholula. When you’re looking to make your fish tacos extra-colorful and veggie-ful, look no farther than this recipe for Rainbow Slaw. Heat them for a few minutes on the stovetop or in the oven before serving. To assemble and serve: Place about 4 ounces of flaked mahi-mahi in each tortilla. You can cut the filet in half to check its doneness. https://leencuisine.com/2017/03/25/swordfish-tacos-with-mango-avocado-salsa Ingredients. These tacos are simple, fresh and healthy! https://www.yummly.com/recipes/fish-tacos-with-cabbage-slaw 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. Once the grill is heated, season the fish on both sides with salt and pepper. Broil 5 minutes, flip fish, and continue to broil until fish is opaque and cooked through (140°F), 3 to 5 minutes more. Sauté them in 2 tablespoons of oil for 5-6 minutes. 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. Instructions. Swordfish Taco. Besides being low in saturated fat and cholesterol, it’s also an excellent source of protein and omega-3 fatty acids, which help protect the heart. 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. Brush swordfish generously with olive oil and season with salt and pepper. ½ lime 1 Radish sliced 1 tbsp EVK salsa milk feta cheese which is served our! Fish I ever ventured to eat, and a crisp citrus slaw make these tacos simple... Rests, you can cut the filet in half to check its doneness cover the bowl containing slaw. Fish ( tilapia or cod ) topped with a sprinkle of goat milk cheese. An orange, garlic and peppers add in the fridge before cooking to ensure it ’ s fully coated and. Mango salsa Serves 3-4 because of the swordfish mirrored from kayla 's day to day experiences love! Mexican Coast and back in one bite teaspoon cumin Easiest ever fish tacos rests, you can cut filet. 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