Baja Swordfish Tacos

Recipe Categories: All Recipes | Tacos, Burritos & Enchiladas | Seafood

Prep time: 20 min

Cook time: 10 min

Serves: 6

Both healthy and high in protein, this recipe for Baja Swordfish Tacos is an innovative way to enjoy an old southern favorite. Corn tortillas are stuffed with shredded lettuce and Omaha Steaks Swordfish Steaks cooked with Omaha Steaks Ancho Chile Barbeque Rub. Top with chipotle taco sauce, cilantro and lime for fish tacos loaded with flavor!

Featured Omaha Steaks Product

Swordfish Steaks

4 (6 oz.) steaks

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Featured Omaha Steaks Product

Ancho Chile Barbeque Rub

1 (3.1 oz.) jar

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Ingredients

Baja Swordfish Tacos

1 box (4/6 oz) Swordfish Steaks
1-1/2 Tbsp. Omaha Steaks Ancho Chile Barbeque Rub
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

Preparation

Swordfish Tacos

Begin by thawing the swordfish steaks.
Next carefully cut off the skin and cut each steak into 3 long even strips
Prepare the Baja Chipotle Taco Sauce, shred the lettuce, cut the lime wedges and prepare condiments.
Heat grill to high. Remove swordfish from the marinade and place on the grill.
Sprinkle each side of the fish liberally with the Omaha Steaks Ancho Chile Barbeque Rub
Cook for about 2-3 minutes on each side and place fish on a clean plate.
For each taco start by heating the corn tortilla briefly either on the grill or in the bag in the microwave.
Next spread 1 Tbsp. of the Chipotle Taco Sauce across the middle of the tortilla.
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.)
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.