A South-of-the-Border Take on Swordfish

Swordfish Tacos with Lime and Cilantro

For the tastiest tacos, be sure the swordfish is fresh, not frozen, and try some corn tortillas. Can't find swordfish, try another firm, white-fleshed fish, such as sea bass, cod, snapper instead.


  • 3/4 cup pitted black olives, chopped
  • 2 tomatoes, seeded and diced, plus 1/2 cup (3 oz/90g) chopped
  • 3 green (spring) onions, thinly sliced
  • 1/2 jalapeno chili, seeded and minced (optional)
  • 4 tablespoons (2 fl oz/60 ml) fresh lime juice
  • 1 teaspon grated lime zest
  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons (1/3 oz/10g) chopped fresh cilantro (fresh coriander)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head romain (cos) lettuce, thinnly sliced (about 3 cups/6 oz/185g)
  • 1 cup (6oz/185 g) coarsely grated radishes
  • 1/2 roasted and seeded red bell pepper (capsicum)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 12 small corn tortillas
  • 1-3/4 lb (875g) swordfish steaks or fillets, cut into 1" (2.5-cm)cubes


In a bowl, combine the olives, the tomatoes, the green onions, the jalapeno (if using), the 2 tablespoons of lime juice, the lime zest, the vinegar, the 2 tablespoons of olive oil, the 2 tablespoons of of the cilantro, the salt and the pepper. Toss gently until all of the ingredients are evenly distributed. Cover and refrigerate until ready to use. Place the romaine and radishes in seperate bowls, cover and refrigerate until ready to use.

Cut the roasted bell pepper half into chunks. In a blender or food processor, combine the red pepper, the 1/2 cup of chopped tomato, 1/4 teaspoon of the chili powder, 1/4 teaspoon of cumin, and the remaining 2 tablespoons of cilantro set aside.

Preheat the oven to 300 degrees F (150 degrees C). Wrap the tortillas aluminum foil and warm in the overn for about 10 minutes. Remove from the oven and keep warm.

Raise the temperature of the oven to 400 degrees F (200 degrees C). In a bowl, toss the swardfish cubes with remaining 1 tablespoon of olive oil, 3/4 teaspoon of chili powder, and 3/4 teaspoo cumin. arrange the fish in a single layer on a baking sheep and bake until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes.

To serve, place 2 tortillas on each individual plate. Divide the tomatoe-olive mixture evenly among the tortillas and top with equal portions of fish. Add some lettuce and radishes to each and drizzel with lime-cilantro sauce. Serve immediately. Enjoy!

Recipe courtesy of Mayo Clinic - Award Winning Healthy Recipes

Tags: recipe, swordfish, main dish, heart healthy, fish

Nutrition Information

  • Serves:   2 servings
  • Serves:   6
  • Calories:   403
  • Total Fat:   16g
  • Protein:   33g
  • Carbohydrates:   33g
  • Cholestrol:   55mg
  • Sodium:   387mg
  • Fiber:   5g
Recipe type: Main Dish, Healthy, Fish
Prep time:  20 mins
Cook time:  15 mins
Total time:  50 mins