Grilled Blackened Swordfish Tacos with Mango Avocado Salsa
Grilled Blackened Swordfish Tacos with Mango Avocado Salsa. If you thought I was finished with the mango salsa because labor weekend marks the end of summer…well summer forever, am I right?! We love a good swordfish recipe but have never tried it on a taco and this grilled and blackened preparation did not disappoint. Layered with roasted purple cabbage, topped with the classic sweet and spicy mango salsa, and drizzled with a Lime Crema. You guys, this is how you do a seafood taco Tuesday !! And with a marg or two ;)) !!
So, yes, Labor Day weekend is over. But, no, I am so not over summer yet. It is technically still considered summer until mid-September, right?! And it is still warm out here. And I am still planning on going to the beach on the weekends. So in my world, it is absolutely still summer !! And I am still thinking alllll the summer recipes.
Hence, yet another, mango salsa dish. My mom has been begging me to give up the mango salsa for a while now. But I can’t help it, there are so many mango salsa recipes I still want to make. I have a list of summer recipes in my notes that I still want to try. I am running out of time, but I am going to drag them out as long as possible. Lots and lots and lots of seafood dishes, summer veggies, and of course mango salsa. All my favorites.
This is the first time we have tried a swordfish taco. We love a good swordfish recipe especially on the grill, but we have never given a swordfish recipe a Mexican flare before. So, I am super excited about these. They have a blackened flavor, and we crisped the swordfish perfectly on the grill. Then we cut it up into chunks, layered it in a charred corn tortilla, topped it with purple cabbage and mango salsa. It’s the perfect combo of sweet and savory.
I am all about a seafood taco, and honestly this may be one of my new favorites. The swordfish makes for a totally different flavor and texture in the taco, and we are SO here for it !! Happy taco Tuesday !!
Ingredients
1 pound swordfish steak
2 tablespoons olive oil
salt and pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
5 ounces shredded purple cabbage; roasted
charred tortillas for serving
For the Mango Avocado Salsa
2 mangos; diced
1 avocado; diced
2 jalapeños
1 yellow bell pepper; diced
juice of 1 lime
1 tablespoon orange juice
salt and pepper
For the Lime Crema
1 cup sour cream
juice of 1 lime
salt and pepper
Directions
In a baking dish, drizzle the swordfish with the olive oil. Season with salt, pepper, chili powdered, paprika, cumin, dried parsley, and dried oregano. Let fish marinate for 30 minutes. Heat the grill to medium-high heat. Transfer fish to the grill and cook for about 4 minutes per side or until cooked through. Remove from the grill and cut into chunks. Set aside.
Make the mango avocado salsa. In a medium bowl, add the mango, avocado, jalapeños, bell pepper, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
Make the Lime Crema. In a small bowl, mix the sour cream, lime juice, salt, and pepper.
Assemble the tacos. Char the tortillas over a flame. Layer the tortillas with the roasted purple cabbage and grilled fish. Top with Mango Avocado Salsa and drizzle with Lime Crema.
