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