These tacos are simple, fresh and healthy! slaw - made with a combination of shredded cabbage, cilantro, green onions, and garlic. While it rests, you can prepare avocado slices for the tacos. What really made the tacos pop was the addition of some feta cheese which is served at our local Fuzzy's Taco Shop. Gently flake fish into large chunks. The mango salsa gives it a sweet, zesty flavour while the broccoli slaw adds a crunch against the meatiness of the swordfish. Learn how your comment data is processed. Add fresh squeezed lime and I’m yours forever. Finish with a sprinkle of goat milk feta cheese and serve with lime wedges. Once the fish is cooked through, allow it a moment to rest. juice of ½ lime 1 Radish sliced 1 tbsp EVK salsa. 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. Cinco de Mayo Entrée Featured on Homepage 20m . Less if you want the fish super mild, or more if you want them spicy. 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. Take the corn tortillas and heat in the oven/microwave to warm through. Easiest Ever Fish Tacos with Cabbage Slaw. Once the grill is heated, season the fish on both sides … Make the slaw: Place the cabbage in a colander or strainer and sprinkle with the salt. 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. To assemble and serve: Place about 4 ounces of flaked mahi-mahi in each tortilla. Bring a medium pot of water to a boil over medium-high heat. These tacos are simple, fresh and healthy! Thread swordfish onto 2 or 3 long Toss slaw and pile on swordfish. 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 For mango salsa: Place all ingredients into a small mixing bowl and toss together. As tacos or a salad, of course. When you’re looking to make your fish tacos extra-colorful and veggie-ful, look no farther than this recipe for Rainbow Slaw. Broil 5 minutes, flip fish, and continue to broil until fish is opaque and cooked through (140°F), 3 to 5 minutes more. 6oz Swordfish steak or Mahi Mahi Corn tortillas 1 Lime Shredded cabbage ¼ cup mayo. For the Taco. https://www.slenderkitchen.com/recipe/ancho-fish-tacos-with-red-cabbage-slaw It hits all the right notes and will impress anyone at your dinner table. A girl's guide to live fashionably and healthfully. To assemble taco: line the center of a tortilla shell with 1/4 of the swordfish. Taco Tuesday has a new favourite: Swordfish Tacos with Mango Avocado Salsa! Once the grill is heated, season the fish on both sides with salt and pepper. https://leencuisine.com/2017/03/25/swordfish-tacos-with-mango-avocado-salsa I topped them off with avocado, lime juice and a cold Kronenbourg Blanc! The double tortilla is a street taco … Serve with lime wedges and hot sauce. 2. 1. While whisking, add oil until fully incorporated. Set aside. For the swordfish: Place cumin, garlic, and lime juice in a bowl and whisk together. Sauté them in 2 tablespoons of oil for 5-6 minutes. Apple cider vinegar and maple syrup combine … Juice and zest both the lime and lemon into a medium sized bowl. Method. Set aside until ready to use. Cover the bowl containing the slaw and place in the fridge for at least an hour. Sword Fish Tacos with Broccoli Slaw and Mango Salsa Serves 3-4 . Change up your Taco Tuesday with this pescatarian-friendly mealFor more follow the hashtag #RachaelRayShow Ingredients: 1 teaspoon cumin 20m 2 servings 205 cals. Serves 4. Trim and chop the onion, garlic and peppers. Place in the sink or over another bowl, and set aside to drain for about 15 minutes. Guilt-free and easy to make – my kind of recipe! 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 … Season with salt and pepper. To be fair, I am a sucker for fish tacos. Season with salt and pepper and grill on each side for about 3 to 4 minutes. Whisk these ingredients together before adding the fish and covering the bowl. The inspiration behind the brand's creativity is mirrored from Kayla's day to day experiences and love for beautiful design. It was the first fish I ever ventured to eat, and it was love at first bite. https://www.wholefoodsmarket.com/recipes/grilled-swordfish-tacos Contact. Allow the fish to marinate for at least an hour in the fridge before cooking. Top with a scoop of broccoli slaw followed by the mango salsa. Fresh lime and a crisp citrus slaw make these tacos irresistible and add the perfect hint of acidity to make them flavor-packed. After this meal, I have decided that Sunday night is officially Taco Night. Set aside until ready to use. 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. Prepare an outdoor grill with a medium hot fire or preheat a stove- top grill pan over medium heat. 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. While the swordfish cooks, combine mayonnaise, lemongrass paste, honey, and Sriracha. for red chile honey slaw Chop about 2 cups of cabbage and half a cup of white onion. Stir until smooth. In a small mixing bowl, add the remaining ingredients and whisk together. Start by preparing the citrus marinade. Didn’t he know I had plans to make the best tacos ever? 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. I topped them off with avocado, lime juice and a cold Kronenbourg Blanc! Drizzle 1 tablespoon olive oil over swordfish and rub to coat sides. You can cut the filet in half to check its doneness. Place mango pieces in a bowl. Swordfish Tacos with Guacamole on Nutrioli | Swordfish is highly nutritious. Pour this dressing over the cabbage and onions and toss to combine. Add in the juice of an orange, garlic, ginger, olive oil, and salt. Crispy blackened fried white fish (tilapia or cod) topped with a crunchy cabbage Transfer steaks to plate and cut into chunks. Let's be friends! Place a lid on the mason jar and shake to create a dressing for the slaw. The biggest taco mistake you can make is forgetting to heat up the tortillas before serving. Stay connected for all the latest posts and updates by subscribing here! August 21, 2018 by Elizabeth Leave a Comment. They are undoubtedly my favorite summer dish – and possibly, the only way to my heart. Preheat a grill or grill pan on medium-high heat. Season all over with salt and pepper. 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. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. In.a mason jar, combine the juice of two limes with the olive oil, apple cider vinegar, honey, and salt. 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. 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. And neither should you, because these tacos are worth every bite. 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! For the broccoli slaw: Place broccoli slaw in a medium mixing bowl. About Peel skin off swordfish and cut fish into small bitesize pieces. Garnish each plate with 1 tablespoon cilantro … Heat them for a few minutes on the stovetop or in the oven before serving. 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). 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. With some leftover slaw, I think we'll have another serving tomorrow. For the cabbage, you can use regular cabbage or … Brush swordfish generously with olive oil and season with salt and pepper. 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. https://leitesculinaria.com/86546/recipes-fish-tacos-chipotle-cabbage-slaw.html 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. Toss together until the slaw is completely coated. Cover the  bowl containing the slaw and place in the fridge for at least an hour. Take the cabbage slaw from earlier and plate on each tortilla before adding the fish and avocado. 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. Mix with a teaspoon of honey, salt, pepper, lime juice, and a little splash of Cholula. Probably not, but I didn’t let it stop me from making them this week. Swordfish Taco. Pour yogurt sauce over the slaw and season with salt and pepper. Instructions. 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. Our burger special will be offered to match. Allow fish to marinate for about 30 minutes. 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. Place a lid on the mason jar and shake to create a dressing for the slaw. Place swordfish in prepared pan. This fish taco takes you on a journey to the Mexican Coast and back in one bite. lime crema - made with a combination of sour cream, mayonnaise, lime juice, lime zest and salt. 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). 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. Grill or broil until just cooked through, about 4 minutes per side. Pour this dressing over the cabbage and onions and toss to combine. Instructions. https://www.yummly.com/recipes/fish-tacos-with-cabbage-slaw 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. This site uses Akismet to reduce spam. Kayla Seah is the Editor behind Not Your Standard, a digital destination curated to deliver a fashion and lifestyle standard. The mango salsa gives it a sweet, zesty flavour while the broccoli slaw adds a crunch against the meatiness of the swordfish. Set aside. 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! These swordfish tacos are absolutely delicious and taste incredibly fresh with each layer of sauce. 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). Ingredients. 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. (Unlike other fish, swordfish is not as delicate and doesn’t tend to flake). Scoop out 1/4 of the pieces and place in a blender with the juice of 2 … Lime 1 Radish sliced 1 tbsp EVK salsa the Mexican Coast and in... And a cold Kronenbourg Blanc and it was the first fish I ever ventured to eat and. A bowl and toss to combine who are too afraid to grill because of fish... Chop the onion, garlic, and salt fully coated these ingredients together before adding the on... A colander or strainer and sprinkle with the olive oil, and Sriracha of broccoli slaw adds a crunch the. Making them this week the right notes and will impress anyone at your dinner table the lime and into! A lid on the mason jar and shake to create a dressing for the broccoli slaw a... To eat, and lime juice and zest both the lime and ’... Is heated, season the fish super mild, or more if you want the fish avocado. Ever fish tacos with broccoli slaw followed by the mango salsa gives it sweet. It was love at first bite after this meal, I am a sucker for fish tacos broccoli! 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