Go Back

Summer Swordfish and Snap Peas Tacos

Quick-seared swordfish cubes in warm corn tortillas with a crisp lime snap pea slaw, avocado, and lime crema.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 430
Ingredients Method

Ingredients
  

  • For the Swordfish
  • 1 1/4 lb 570g swordfish steak, skin removed, cut into 1-inch (2.5cm) cubes
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 2 tablespoons 30ml neutral oil, divided
  • For the Snap Pea Slaw
  • 8 oz 225g sugar snap peas, strings removed, thinly sliced on the diagonal
  • 1 cup 70g shredded green cabbage
  • 2 scallions thinly sliced
  • 1/4 cup 10g fresh cilantro, chopped
  • 3 tablespoons 45ml lime juice
  • 1 tablespoon 15ml olive oil
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • To Serve
  • 8 small corn tortillas
  • 1/3 cup 80g sour cream or Mexican crema, thinned with 1 tablespoon lime juice
  • 1 avocado sliced
  • Lime wedges

Method
 

  1. Toss the snap peas, cabbage, scallions, and cilantro with the lime juice, olive oil, honey, and 1/4 teaspoon salt. Let stand for 10 minutes, tossing once, until the peas look bright and slightly softened but still crisp.
  2. Pat the swordfish cubes dry with paper towels. Toss with the chili powder, cumin, smoked paprika, and 3/4 teaspoon salt until evenly coated.
  3. Heat a large skillet over high heat for 2 minutes. Add 1 tablespoon oil and swirl until it shimmers at the edges.
  4. Add half the fish in a single layer with space between cubes. Sear for 90 seconds without moving, until the underside is deeply browned, then turn and cook for 60 to 90 seconds more, until just opaque and a cube reads about 60°C (140°F) inside. Transfer to a plate. Repeat with the remaining oil and fish.
  5. Warm the tortillas for 20 to 30 seconds per side in a dry skillet, until pliable and speckled with brown spots.
  6. Fill each tortilla with swordfish, a spoonful of slaw, avocado, and a drizzle of lime crema.
  7. Serve immediately with lime wedges.