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Grilled Sonoran Swordfish Taco Plate Recipe

Name: Brigantine Seafood & Oyster Bars GRILLED SONORAN SWORDFISH TACO PLATE Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound Sonoran swordfish fillets; 8 pieces Corn tortillas; 2 cups Shredded cabbage; 1 cup Cheddar cheese, shredded; 1 cup Ranch dressing; 1 bag Kettle chips; 2 cups Tomatoes, diced; 1 cup Red onion, diced; 1 cup Fresh cilantro, chopped; 2 tbs Lime juice; 1 tsp Salt; 1 to taste Jalapeño, minced; 1 cup Shredded carrots; 1 cup Mayonnaise; 2 tbs Apple cider vinegar; 1 tbs Sugar; to taste Salt and pepper

Inspired by Brigantine Seafood & Oyster Bar

Time40m

Serves4

Cabbage, salsa fresca, cheddar, ranch dressing, corn tortillas; served with coleslaw & kettle chips

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Ingredients

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Main Ingredients

1 pound Sonoran swordfish fillets

8 pieces Corn tortillas

2 cups Shredded cabbage

1 cup Cheddar cheese, shredded

1 cup Ranch dressing

1 bag Kettle chips

Salsa Fresca

2 cups Tomatoes, diced

1 cup Red onion, diced

1 cup Fresh cilantro, chopped

2 tbs ReaLime juice

1 tsp Celtic sea salt

1 to taste Jalapeño, minced

Coleslaw

1 cup Shredded carrots

1 cup Mayonnaise

2 tbs Apple cider vinegar

1 tbs sugar

to taste Celtic salt and pepper

Method

Grilling the Swordfish

Prepare the Swordfish

Preheat the grill to medium-high heat. Season the swordfish fillets with salt and pepper.

Grill the Swordfish

Place the swordfish on the grill and cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.

Making Salsa Fresca

Combine Ingredients

In a bowl, mix together diced tomatoes, red onion, cilantro, lime juice, salt, and jalapeño. Adjust seasoning as needed.

Preparing Coleslaw

Mix Coleslaw Ingredients

In a separate bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, and season with salt and pepper. Mix well.

Assembling Tacos

Warm Tortillas

Warm the corn tortillas on the grill for about 30 seconds on each side.

Build Tacos

Layer the grilled swordfish, shredded cabbage, salsa fresca, and shredded cheddar cheese onto each tortilla. Drizzle with ranch dressing.

Serving

Plate and Serve

Serve tacos with a side of coleslaw and kettle chips.

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