Baja Swordfish Tacos
Baja Swordfish Tacos
  • 20 min
    Prep Time
  • 10 min
    Cook Time
  • 6

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Baja Swordfish Tacos
  • 1 box (4/6 oz) Swordfish Steaks
  • 1-1/2 Tbsp. Omaha Steaks Southwest Chipotle Seasoning
  • 12 ea. 6 inch corn tortillas
  • 3/4 cup Chipotle Taco Sauce (recipe to follow)
  • 3 cups finely shredded iceberg lettuce, or cabbage if you prefer
  • 12 ea. cilantro sprigs
  • 12 ea. lime wedges
Chipotle Taco Sauce
  • 1 cup mayonnaise
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. canned chipotle chile in Adobo sauce, pureed in blender
  • 1 Tbsp. fresh Lime Juice
  • 1 tsp. kosher salt
Swordfish Tacos
  1. Begin by thawing the swordfish steaks.
  2. Next carefully cut off the skin and cut each steak into 3 long even strips
  3. Prepare the Baja Chipotle Taco Sauce, shred the lettuce, cut the lime wedges and prepare condiments.
  4. Heat grill to high. Remove swordfish from the marinade and place on the grill.
  5. Sprinkle each side of the fish liberally with the Omaha Steaks Southwest Chipotle Seasoning .
  6. Cook for about 2-3 minutes on each side and place fish on a clean plate.
  7. For each taco start by heating the corn tortilla briefly either on the grill or in the bag in the microwave.
  8. Next spread 1 Tbsp. of the Chipotle Taco Sauce across the middle of the tortilla.
  9. Next place 1/4 cup shredded lettuce on the sauced tortilla. Place the fish on the lettuce and top with condiment of choice (salsa, guacamole, etc.)
  10. Place a fresh sprig of cilantro in each taco and serve with a fresh lime wedge to be squeezed on the taco by your guests.
Taco Sauce
  1. Combine all ingredients and mix well.