Grilled Swordfish Tacos With Tomatillo-Avocado Salsa

Tomatillos are the base for salsa verde. The tomatillo is a fruit that looks like a small green tomato but is encased in a thin, parchmentlike husk.

Yield: 6 servings (serving size: 1 tortilla)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 9.4g
  • Saturated fat: 2.0g
  • Protein: 24.6g
  • Carbohydrate: 16.4g
  • Cholesterol: 44mg
  • Iron: 2.7mg
  • Sodium: 707mg
  • Calories from fat: 33%
  • Fiber: 2.6g
  • Calcium: 59mg


  • 1/2 cup boiling water
  • 1 chipotle chile
  • 1/4 cup chopped onion
  • 1 garlic clove, halved
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 1/2 pounds swordfish steaks
  • 1 (7-ounce) can salsa verde (such as Herdez)
  • 2/3 cup coarsely mashed avocado (about 1 medium avocado)
  • 6 (6-inch) corn tortillas


  1. Combine boiling water and chipotle chile in a small bowl; cover and let stand 30 minutes or until soft. Drain; discard stems, seeds, and membranes. Combine chile, onion, and next 6 ingredients in bowl of food processor. Process until puréed, scraping down sides of bowl occasionally. Spread 1 teaspoon chipotle mixture on each side of swordfish steaks. Set aside remaining chipotle mixture.
  2. Heat a grill pan over medium-high heat until hot. Add fish, and grill 6 minutes on each side. Cut fish into 1-inch cubes; combine fish with remaining chipotle mixture. Set aside.
  3. Combine salsa verde and avocado. Heat tortillas according to package directions. Spoon 2/3 cup fish mixture and 2 tablespoons salsa verde mixture into center of each tortilla. Fold tortilla in half. Serve immediately.
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