Swordfish Tacos with Grilled Pineapple Salsa
Swordfish Tacos with Grilled Pineapple Salsa. Tropical tacos for summer…always. The swordfish is marinated in simple spices and grilled until lightly charred. Topped with grilled pineapple and corn salsa. Drizzled with lime crema…alllll the melt in your mouth summer taco flavors !!
These tacos are my actual favorite this summer. And it’s because the swordfish has been amazingly fresh. I like swordfish, not love. But I am not even kidding this swordfish that we have been getting from Wegmans has completely changed my mind. It doesn’t even look like your average swordfish. It looks and tastes so much better and so much fresher.
Anyway, we have been trying different recipes with it, but one of my go to recipes with the swordfish has been these tacos. They’re easy for one thing, and the swordfish is so good lightly seasoned and grilled. And you guys know I love my sweet and spicy salsa for the summer.
This salsa combines two of my favorites. I love the mango/pineapple and avocado salsas, but I also love a good grilled corn salsa. This takes both of my favorites and combines them. Grilled pineapple, grilled corn, grilled jalapeño, avocado, red pepper, scallions, lime juice, orange juice. Alllll the sweet and spicy goodness. It’s just so yummy.
There aren’t many weeks left for summer tacos, so we had to share these ones before summer ends. Because these are my favorite and I am going to miss making these at the beach. I am going to miss summer in general. I really can’t believe how fast it went. But I hope you all enjoy the little bit that we have left and make these tacos !!
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
charred tortillas for serving
For the Grilled Pineapple Salsa
1 cup pineapple; grilled and diced
1 avocado; diced
2 jalapeños; grilled and diced
1 red bell pepper; diced
2 - 3 ears corn; grilled and kernels removed from cob
juice of 1 lime
1 tablespoon orange juice
1 teaspoon tajin
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, and cumin. Let the 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 grilled pineapple salsa. In a medium bowl, add the grilled pineapple, avocado, jalapeños, bell pepper, corn, lime juice, orange juice, and tajin. 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 swordfish and top with the grilled pineapple salsa. cabbage and grilled fish. Serve drizzle with Lime Crema.
