Swordfish Tacos with Pineapple Salsa

351Fish is one of those foods dietitians (RDs) are always telling people to eat more of – because why not? It’s a lean protein and full of healthy fats. But I’ll let you in on a little secret, I hated and I do mean HATED fish until I was well into college. There may be some photographic evidence >>>>>> to insinuate otherwise and anecdotal suggestions that I ate sardines by the can when I was little, but all of these I refuse to believe because I simply can’t remember. (Yes, that is little Ingrid in the red shirt clutching a dead, gutted fish.)

Flash forward to 19 year old me (has it been 10 years already?) experimenting with new foods and really forcing myself to eat foods because they were healthy. Salmon was the first fish I could eat and enjoy. That opened the gateway to other seafoods, sushi, and eventually ahi tuna, sea bass (it’s great in an oolong marinade, fyi) and swordfish. While I find I didn’t particularly enjoy flaky fish or fresh water fish, I really really enjoy meatier fishes from the sea.

And all that adventure with trying different fishes leads to fish tacos! For the swordfish I decided on a Blacken Seasoning to bring out a little more spice with the sweet salsa. The tortillas are fresh made in Albuquerque and I picked them up at Keller’s Farm Stores while scoping out some cuts of lamb. I think the blue just pops with the pineapple and really blue probably tastes better, right?

Swordfish Tacos

Serves 4 (with two tacos each)

Ingredients

  • 1 pound swordfish steaks
  • 8 blue corn tortillas
  • 4 avocados
  • Cilantro to garnish

BlackenSeasoning

  • 3 tsp cayenne pepper (less if you don’t want spicy)
  • 2 T smoked paprika
  • 2 T cumin
  • 2 T oregano
  • 1/2 tsp black pepper
  • 1 tsp salt

Directions

  1. Make Pineapple Salsa (recipe below) and let sit to marinate while the rest of the taco fixings are prepared.
  2. Mix blacken seasoning in a medium bowl.
  3. Cut swordfish into 4 equal pieces – about 1/4 pound each. Pat dry and coat with blacken seasoning.
  4. Heat a cast iron or other large skillet on medium-high heat. Drizzle 1 T of high heat oil such as canola or coconut oil in the pan. Place fish in pan and cook 5- 8 minutes, flipping halfway until cooked through but not burnt.
  5. While the fish cooks, steam 8 tortillas in the microwave. I just use a damp clean flour towel or paper towels wrapped around the flat tortillas. When removed they should be pliable and supple.
  6. Slice avocados and lightly chop cilantro for garnish.
  7. When fish is cooked through, remove from heat and cut into 1×1 inch pieces.
  8. Arrange tortillas with avocado, swordfish, salsa, and cilantro.

 

Pineapple Salsa

Makes about 2-3 cups

Ingredients

  • 1/2 fresh pineapple, diced
  • 2 Roma tomatoes, deseeded and diced
  • 1 jalapeno, deseeded and finely minced
  • 1/2 red onion, diced
  • 1/4 c cilantro, chopped
  • 1/2 red pepper, diced
  • Juice from 2 limes
  • Salt and pepper to taste

Directions

  1. Wash, cut, dice, and chop first six ingredients.
  2. Mix together and add lime juice and season to taste.

Enjoy once assembled!

You can sub in your favorite meaty fish for these super easy and delicious tacos.

Are there any foods you absolutely hated as a child and now don’t know how you could have missed out for so long?

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