5 Ingredient Swordfish Tacos
Transport yourself to the coast and enjoy some delicious swordfish tacos! 5 Ingredients or less and ready in just minutes! Topped with pico, corn bean salad, and cheese!
Equipment
- frying pan
- taco holders optional
Ingredients
- 1 pound swordfish fillets cut into 1-inch cubes
- 1 cup corn and black bean salad store-bought or homemade
- 8 small corn tortillas
- 1 cup shredded cheese Monterey Jack, cheddar, or a blend
- 1 cup pico de gallo
Instructions
- Cook the Swordfish:
- Heat a skillet over medium-high heat. Add the swordfish cubes and cook for about 2–3 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat.
- Warm the Tortillas:
- In a dry skillet or microwave, warm the corn tortillas until soft and pliable.
- Assemble the Tacos:
- On each tortilla, add a spoonful of cooked swordfish, followed by a couple tablespoons of corn and black bean salad.
- Add Toppings:
- Sprinkle each taco with shredded cheese and top with a generous spoonful of pico de gallo.
- Serve:
- Serve immediately while warm.
Notes
If desired, you can lightly toast the tortillas for extra texture.
Add a squeeze of lime or a dash of hot sauce if you want a kick (not counted in the 5 ingredients!).
Nutrition
Calories: 444kcalCarbohydrates: 42gProtein: 35gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 97mgSodium: 690mgPotassium: 745mgFiber: 7gSugar: 6gVitamin A: 595IUVitamin C: 3mgCalcium: 201mgIron: 2mg
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