Best 7 Grilled Swordfish Tacos With Tomatillo Mango Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled swordfish tacos with tomatillo mango salsa are a delightful and refreshing dish, perfect for a light and flavorful meal. This delectable dish combines the smoky flavor of grilled swordfish with a vibrant tomatillo mango salsa, creating a tantalizing harmony of flavors that will tantalize your taste buds. The tender, succulent swordfish pairs perfectly with the tangy salsa, which bursts with freshness from the sweet mango and tangy tomatillo. Accompanied by a drizzle of lime juice and a sprinkle of cilantro, these tacos are sure to become a favorite for any occasion.

Let's cook with our recipes!

GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA



Grilled Swordfish Tacos with Tomatillo-Mango Salsa image

The fresh tomatillo-mango salsa is simple, quick, and a perfect complement to the grilled fish. Serve with your favorite tortillas. You can also enjoy the salsa with grilled chicken, tortilla chips, or other fish tacos.

Provided by Sarah

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 12

2 semi-ripe mangoes, diced
3 limes, juiced, divided
1 orange, juiced
4 tomatillos, peeled and diced, or more to taste
1 small red onion, chopped
1 jalapeno pepper, seeded and diced
½ cup chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
6 (6 ounce) fillets boned, skinned swordfish
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
  • Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
  • Pour the pureed mango mixture over the salsa and mix well.
  • Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
  • Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 9.5 g, Fiber 3.4 g, Protein 34.5 g, SaturatedFat 2.2 g, Sodium 206.8 mg, Sugar 12.1 g

GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA



Grilled Fish Tacos with Mango and Tomato Salsa image

Provided by Tieghan Gerard: Half Baked Harvest: Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 cup cherry tomatoes, halved
1/4 cup packed fresh cilantro, chopped
2 tablespoons chopped fresh chives
1 ripe mango, peeled, pitted and diced
Juice from 1 lime
Kosher salt
1 1/2 pounds white-meat fish, such as mahi mahi or tilapia, cut into 4 pieces
1 tablespoon honey
2 teaspoons smoked paprika
1 to 2 teaspoons chipotle chile powder or chili powder, depending on your taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Olive oil, for rubbing
6 to 8 corn or flour tortillas, warmed
1 ripe but firm avocado, peeled, pitted and diced
1/2 cup crumbled Cotija cheese
Shredded cabbage, fresh cilantro and lime wedges, for serving

Steps:

  • For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
  • For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
  • Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
  • Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
  • To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!

Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 96 milligrams, Sodium 350 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 41 grams, Sugar 13 grams

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA



Grilled Swordfish with a Grilled Mango Salsa image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 ear corn, shucked
2 ripe mangoes, peeled and cut into large wedges
2 limes, peeled, segmented and diced plus juice of 1/2 lime
1/4 cup small diced red onion
1/2 habanero chile, minced
1/4 cup fresh cilantro, minced, plus extra leaves for garnish
1 avocado, small diced
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon ground coriander
Four 6-ounce swordfish steaks
1/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

  • Preheat a grill to medium-high.
  • Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
  • Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
  • Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.

GRILLED SWORDFISH WITH TOMATILLO SAUCE



Grilled Swordfish With Tomatillo Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds)
2 tablespoons olive oil
3 cloves garlic, unpeeled
1 pound tomatillos
2 jalapeno chilies, seeded and sliced
1 to 2 teaspoons sugar (or to taste)
1/3 cup dry white wine
1 tablespoon white-wine vinegar
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
1/3 cup fresh coriander leaves
Coriander sprigs to garnish

Steps:

  • Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
  • Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.
  • Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
  • Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.
  • To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED SWORDFISH WITH MANGO SALSA



Grilled Swordfish with Mango Salsa image

Make and share this Grilled Swordfish with Mango Salsa recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

1 1/2 cups diced mangoes
1/2 cup red bell pepper, diced
1/8 cup red onion, minced
1/4 cup chopped scallion
2 -3 habanero peppers, seeded and chopped (optional)
1 1/2 tablespoons fresh lime juice
2 swordfish steaks (approx. 8oz. each; skin, fat, and red meat removed)
salt & freshly ground black pepper
extra virgin olive oil
freshly squeezed lime juice

Steps:

  • Mix together salsa ingredients and chill.
  • Season swordfish steaks with salt and pepper.
  • Coat grill rack with cooking oil spray before heating; prepare grill.
  • Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
  • Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
  • Baste frequently with oil/lime mixture.
  • Serve swordfish topped with mango salsa, or as a condiment.

GRILLED SWORDFISH WITH MANGO SALSA



Grilled Swordfish With Mango Salsa image

Make and share this Grilled Swordfish With Mango Salsa recipe from Food.com.

Provided by mommyoffour

Categories     Low Cholesterol

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs swordfish steaks, cut 1 inch thick
1 1/2 cups pineapple juice, divided
1 teaspoon ginger, minced and divided
2 medium mangoes, peeled and coarsely chopped
4 kiwi, peeled and chopped
1 cup pineapple chunk
1 tablespoon brown sugar
1 tablespoon orange peel, grated
nonstick cooking spray

Steps:

  • Place fish in Ziploc bag.
  • Combine 3/4 cup pineapple juice and 1/2 teaspoons ginger in small bowl.
  • Pour over fish, turning to coat.
  • Seal bag and marinate in fridge for 2 hours, turning several times.
  • Combine remaining 3/4 cup pineapple juice, 1/2 teaspoons ginger, mangoes, kiwi, pineapple chunks, brown sugar and orange peel in medium bowl.
  • Cover and refrigerate.
  • Remove fish from marinade, discard marinade.
  • Arrange fish on grill.
  • Grill 5 minutes on each side or until fish flakes easily.
  • Serve with mango salsa.

GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA



Grilled Swordfish Tacos with Tomatillo-Mango Salsa image

The fresh tomatillo-mango salsa is simple, quick, and a perfect complement to the grilled fish. Serve with your favorite tortillas. You can also enjoy the salsa with grilled chicken, tortilla chips, or other fish tacos.

Provided by Sarah

Categories     Fish Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 semi-ripe mangoes, diced
3 limes, juiced, divided
1 orange, juiced
4 tomatillos, peeled and diced, or more to taste
1 small red onion, chopped
1 jalapeno pepper, seeded and diced
½ cup chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
6 (6 ounce) fillets boned, skinned swordfish
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
  • Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
  • Pour the pureed mango mixture over the salsa and mix well.
  • Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
  • Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 18.1 g, Cholesterol 65.6 mg, Fat 9.5 g, Fiber 3.4 g, Protein 34.5 g, SaturatedFat 2.2 g, Sodium 206.8 mg, Sugar 12.1 g

Tips:

  • Use fresh ingredients: Fresh swordfish, tomatillos, and mangoes will give your tacos the best flavor.
  • Marinate the swordfish: Marinating the swordfish in a flavorful mixture of olive oil, lime juice, garlic, and cumin will help to keep it moist and tender while grilling.
  • Grill the swordfish over medium-high heat: This will help to create a nice char on the outside of the fish while keeping the inside cooked through.
  • Make the tomatillo-mango salsa ahead of time: This will allow the flavors to meld together and develop.
  • Serve the tacos with your favorite toppings: Some popular options include shredded cabbage, diced avocado, and sour cream.

Conclusion:

These grilled swordfish tacos with tomatillo-mango salsa are a delicious and easy-to-make meal that is perfect for a summer cookout. The swordfish is moist and tender, the salsa is fresh and flavorful, and the tacos are topped with all of your favorite toppings. So next time you're looking for a quick and easy meal that is sure to impress your friends and family, give these grilled swordfish tacos a try.

Related Topics