Grilled Swordfish Tacos With Mango Avocado Salsa

Grilled Swordfish Tacos With Mango Avocado Salsa

Savory chili-lime marinated and grilled swordfish tacos are topped with a sweet and spicy mango avocado salsa for the perfect Taco Tuesday meal that is fresh, delicious, and budget-friendly. 

My kids thought they were eating chicken tacos – they did not taste any fishiness in this meal.  I told them several times it was swordfish, but they didn’t care – they loved the flavor combination in the meal.

The nice thing about swordfish is that it is almost sponge-like, so it absorbs all the delicious flavors of the marinade, which means it is not fishy!  All I tasted was a white flaky protein with chile, lime, and garlic.  It was delicious!

 

 

Ingredients in Grilled Swordfish Tacos

  • Open Nature Wild Caught Swordfish Steaks, thawed
  • olive oil
  • 2 fresh limes, juice and zest
  • chili powder
  • onion powder
  • garlic powder
  • 1 mango, cubed
  • 1 avocado, cubed
  • 1/2 red bell pepper, diced
  • 1 jalapeno, minced
  • 1/2 red onion, diced
  • 1 tablespoon fresh mint
  • salt and pepper to taste
  • taco size corn or flour tortillas, warmed 

 

grilled_Swordfish_Tacos_ingredients

How to Make Grilled Swordfish Tacos

Prepare the marinade for the fish by combining olive oil, juice, and zest of one lime, chili powder, garlic powder, and onion powder in a glass food storage container or a plastic gallon size bag.  Add the swordfish and massage to infuse with the marinade.  Allow the fish to marinate in the refrigerator for one hour. 

While the fish is marinating, prepare the mango avocado salsa.

In a small bowl combine the diced mango, diced avocado, minced jalapeno, diced red bell pepper, diced red onion and minced mint.  Stir to mix well.   Add the juice of one lime and 1 tablespoon of olive oil.  Season with salt and pepper to taste. 

Heat the grill to medium-high heat.  Oil the cleaned grates with an oat-coated paper towel.  Add the swordfish and grill 5 minutes on each side until the fish is opaque and firm. 

Add the tortillas to the grill the last 2 minutes of grilling time to heat. 

Remove the swordfish from the grill and slice it against the grain for the tacos. 

Assemble the tacos by layering the swordfish and mango avocado salsa on the toasted tortillas.  Serve with extra salsa on the side for a delicious meal the whole family with love!

 

What to Serve with Grilled Swordfish Tacos

The tacos are delicious on their own, but you could add some red cabbage for a little crunch, and serve with a side of cilantro lime rice and black beans.  Additionally, you can use the grilled swordfish to make a taco bowl with rice, black beans, and the mango salsa. 

 

grilled_Swordfish_taco_bowl

grilled_Swordfish_Tacos_Recipe

Grilled Swordfish Tacos

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Course: Main Course
Cuisine: American, Latin American
Keyword: Grilled Swordfish Tacos
Prep Time: 10 minutes
Cook Time: 12 minutes
Marinate Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 bag Open Nature Wild Caught Swordfish Steaks thawed
  • olive oil
  • 2 fresh limes juice and zest
  • chili powder
  • onion powder
  • garlic powder
  • 1 mango cubed
  • 1 avocado cubed
  • 1/2 red bell pepper diced
  • 1 jalapeno minced
  • 1/2 red onion diced
  • 1 tablespoon fresh mint
  • salt and pepper to taste
  • taco size corn or flour tortillas warmed

Instructions

  • Prepare the marinade for the fish by combining olive oil, juice, and zest of one lime, chili powder, garlic powder, and onion powder in a glass food storage container or a plastic gallon size bag.  Add the swordfish and massage to infuse with the marinade.  Allow the fish to marinate in the refrigerator for one hour.
  • While the fish is marinating, prepare the mango avocado salsa.
  • In a small bowl combine the diced mango, diced avocado, minced jalapeno, diced red bell pepper, diced red onion and minced mint.  Stir to mix well.   Add the juice of one lime and 1 tablespoon of olive oil.  Season with salt and pepper to taste.
  • Heat the grill to medium-high heat.  Oil the cleaned grates with an oat-coated paper towel.  Add the swordfish and grill 5 minutes on each side until the fish is opaque and firm.
  • Add the tortillas to the grill the last 2 minutes of grilling time to heat.
  • Remove the swordfish from the grill and slice it against the grain for the tacos.
  • Assemble the tacos by layering the swordfish and mango avocado salsa on the toasted tortillas.  Serve with extra salsa on the side for a delicious meal the whole family with love!

Additional Seafood Recipes

Grilled Salmon Burgers Recipe With Lemon Chive Aioli Sauce

Grilled Salmon Tacos With Poblano, Corn and Chili Lime Butter

Marinated Grilled Salmon Topped With Mango Salsa

Blueberry and Salmon Quinoa Bowl

The Best Tuna Salad Recipe

Sriracha Lime Grilled Tuna Steaks

grilled_Swordfish_Tacos_with_Mango_Salsa

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