Grilled Swordfish or Tuna Tacos Recipe

A fun way to add more fish to your diet, tender swordfish takes center stage in these light and delicious tacos.

Try these with either soft- or hard-shell tacos. Tuna also works well.


Makes 4 to 6 tacos.


  • 2½ cups peeled and diced avocados
  • ½ to ¾ cup chopped red onions
  • ¼ cup fresh lime juice
  • Hot pepper sauce
  • 2½ tablespoons seeded and minced jalapeño
  • 2 cups seeded and coarsely diced plum tomatoes (about 5)
  • cup chopped fresh cilantro
  • 1 to 2 teaspoons ground cumin
  • ¼ to cup olive oil, plus more for the fish
  • ¼ cup chopped scallions, both white and green parts
  • 1½ to 2 pounds swordfish steaks
  • 4 to 6 tacos
  • Salt
  • Freshly milled black pepper
  • 8 ounces shredded lettuce
  • Sour cream


Mix together the avocados, onions, lime juice, and a dash of hot sauce in a nonreactive bowl, and set aside. In another bowl, toss together the jalapeño, tomatoes, cilantro, cumin, olive oil, and scallions. Let sit while you cook the swordfish.

Oil the swordfish. Grill or broil until cooked through, 8 to 10 minutes. Set aside to cool slightly. If you are using soft tacos, warm them on the grill for about 20 seconds on each side. (Or place them in a hot skillet for about 10 seconds.) Diagonally slice the swordfish. Taste both the avocado and the tomato mixtures and season with salt and pepper to taste.

Make an assembly line for the tacos on your countertop. Place all the tacos in a row. Look at the swordfish, avocado mixture, and tomato mixture and see how they can be divided into equal portions. For each portion, place 2 or 3 slices of swordfish on one side of the taco, top with the avocado mixture, then add the tomatoes and shredded lettuce to taste. Fold over and serve with sour cream. (Or you can layer the ingredients in hard taco shells.)

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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