These swordfish tacos with tomatillo salsa are guaranteed to deliver…the balance of sweet and tart with a little kick from the roasted jalapeño and the creaminess of the avocado make this tomatillo salsa the perfect match for the swordfish.
Swordfish Tacos with Tomatillo Salsa
- 1 1/2 lbs. swordfish cut into 8 strips ~1″ thick
- 16 white corn tortillas
- olive oil
- salt & pepper
- 2 avocados remove the skin and seed, then smash up in a bowl
- 1 lime quartered, for serving
- hot sauce optional
- 1 1/2 lbs. tomatillos husked, cleaned, and cut in half
- 2 jalapeños stem removed and cut in half
- 1 small red or yellow onion quartered
- 1/2 bulb garlic
- 1-2 tbsp unflavored oil like sunflower seed vegetable, or canola
- salt & pepper
- 1 lime juiced
- Add your tomatillos, jalapenños, onion, and unpeeled garlic cloves to a sheet pan. Lightly drizzle with vegetable oil and sprinkle with salt and pepper.
- Broil for 5-7 minutes.
- Peel your garlic. Add all the ingredients to a food processor. Add the juice of 1/2 lime. Pulse until the mixture is your desired chunkiness. Taste and adjust for lime, salt & pepper.
- Drizzle the swordfish with olive oil, and sprinkle with salt and pepper. Make sure you get all the sides.
- Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.
- 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. Serve with lime wedges and hot sauce.
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.
Don’t want to make your own salsa?
Don’t feel like peeling and roasting these tomatillos? Skip the homemade salsa and opt for your favorite salsa, instead!
Feeling like some guacamole? Try my Tomatillo Guacamole here!