Cinco de Mayo Swordfish Taco

This year it seemed that more and more people were complaining that Cinco de Mayo has turn into a holiday much like St.Patrick's Day - a day of drinking that really has less to do with its roots and more with its alcohol brand sponsorship. However, I love "taco stand" style tacos and I can't pass up a fresh taco with some delicious ingredients so why skip over a good excuse to eat and drink. Traditionally you see often pork carnitas tacos and fish tacos in this style with just a bit of cabbage slaw, some salsa, cilantro, lime and usually a radish slice. These tacos are different than the tacos that are found at tex-mex type places which often are filled with sour cream and guacamole. This makes them a bit lighter so you really don't need an excuse to make them.


I decided to skip the radish slice and went with a "meaty" slice of grilled swordfish instead of a fried fish. This meal was fresh and so fast! I mean from fridge to table in about 15 min total...and anyone can make this.

click through for the recipes!



Swordfish tacos
Swordfish (in 1" x 4" slices)
Salt-free cajun blend spice
salt & pepper
olive oil
1) Coat swordfish strips  in spices and grill on oiled grill pan

Cabbage slaw
1/3 red cabbage - sliced thin
1/2 c rice wine vinegar
2 tbsp olive oil 
juice of 1 lime
4 tbsp fresh cilantro - diced
1) mix all ingredients together


tomatillo salsa
6 tomatillos - husks removed and cut into eights
1/2 green pepper - diced
1/2 onion- diced
2 tbsp olive oil
salt & pepper
1) roast in oven at 400F for 45 min
2) use immersion blender to smooth

To Assemble -
heat corn tortilla for a few moments to soften, add a scoop of the cabbage slaw then the swordfish sticks, top with the salsa