Swordfish Taco with Spicy Lemongrass Aioli

Taco Tuesday is always is better when there is Swordfish Taco with Spicy Lemongrass Aioli. It is a delicious and a healthy taco option. And with a few Asian staples in the fridge, it comes together in no time!

With each bite of this scrumptious taco, there is the meatiness of the swordfish; the slight hint of sesame oil; the salty and tanginess of the pickled carrots and daikon; the sweet-salty-citrusy-spicy essence of the aioli; the refreshing crunch of cucumber slices; and the bright, verdant taste of cilantro. It is a taco that satisfies all of the tastebuds.

When you talk about easy and delicious meals, this swordfish taco is a perfect example. It comes together in way less than 30 minutes. The most time consuming part is cooking the swordfish, and that takes about 7 minutes! I love lunch or dinner in a jiffy!!

Having said that, I will need to add a disclosure. The Pickled Carrots and Daikon is a quick pickled condiment. If you were to make it from scratch, it would take about 1 hour 20 minutes. Most of that is resting time. I like to keep it readily available, much like I would with regular pickles, so that it could be used at a moment’s notice. I highly suggest you keep some on hand. There are so many other uses for them too: in banh mi sandwiches, lettuce wraps, spring rolls, and as garnish for rice bowls to name a few.

Other ingredients that should be kept in stock for quick and easy Asian cooking are Sriracha and sesame oil. They should be available at any large grocery store. Cilantro and lemongrass are also good to have. I love fresh lemongrass, but for this recipe I use lemongrass paste that comes in a tube. It is also easier to find than fresh lemongrass.

Swordfish is one my family’s favorite fish. I love the firmness and meatiness.  Of course, any fish will work, so  use your favorite if swordfish does not thrill you.

This recipe can easily be increased or decreased for crowd size. One pound of fish makes about 4 tacos. Stuff them as much or as little as you like. I love cilantro, so my own taco would have a mountain of it! These swordfish tacos have no cheese (and do not need it), making them a lighter version of tacos. For an even lighter option, swap out the mayo with yogurt.

I hope you try these. If you like Asian food, you’re going to love these tacos!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Taco holders for presenting the tacos. These are stainless steel and dishwasher safe.
• Non stick skillet—this one has a granite coating, has an anti-warp base and is oven safe. Nice gadget for presenting the tacos. his is extra large, non-stick and warp resistant. I have had this one for a few years and have been very happy with it.
• Slotted spatula—heat resistant up to 410° F. Made for non-stick pans.
• Sriracha Chili Sauce to provide a touch of heat.
• Toasted sesame oil provides a nutty flavor.

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Swordfish Taco with Spicy Lemongrass Aioli

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Mexican, Asian Courses:Main Dish Recipe Keys: P Pesactarian

Difficulty:BeginnerPrep time: 13 minutesCook time: 7 minutesTotal time: 20 minutesServings:4 Servings

Description

Taco Tuesday is always is better when there is Swordfish Taco with Spicy Lemongrass Aioli. It is a delicious and a healthy taco option. And with a few Asian staples in the fridge, it comes together in no time!

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons lemongrass paste (comes in a squeezable tube in the produce section)
• 3/4 teaspoon Sriracha Hot Chili Sauce
• 2 teaspoons honey
• 1/3 cup pickled carrots and daikon (recipe here)
• 1 small cucumber, sliced 1/8-inch thick
• 8-12 sprigs cilantro
• 4 6-inch corn or flour tortillas

For the Swordfish:

• 1 tablespoon toasted sesame oil
• 1 pound swordfish steak
• kosher salt
• black pepper

Instructions

To cook the fish:

1. Preheat a non-stick skillet on medium high. Pat swordfish dry with a paper towel. Season one side with half of the kosher salt and pepper. Add sesame oil to the skillet. Place swordfish, seasoned side down, onto skillet. Season the top with the kosher salt and pepper. Cook for about 3 to 4 minutes or until the bottom of the swordfish is crusted and browned. Turn over and cook the second side for 2 to 3 minutes. Transfer to a plate. Do not overcook as it will dry out.  Reduce heat slightly if there is excessive smoking.

While swordfish cooks:

2. Combine mayonnaise, lemongrass paste, honey, and Sriracha. Stir until smooth. Set aside.

To assemble taco:

3. Peel skin off swordfish and cut fish into small bite-size pieces. 
4. Line the center of a tortilla shell with 1/4 of the swordfish. Top with some pickled carrots and daikon, cilantro, cucumber slices and a drizzle of aioli.

Note:

• The cook time is for the swordfish steak about 1 1/4″ thick. If using thinner or thicker cuts, adjust cooking time a minute or so per side. 
• For a even healthier taco, replace 50% of the mayo with plain yogurt. I like to keep some mayonnaise for the a little bit of richness.

Keywords:Taco Tuesday, Swordfish Taco, Lemongrass Aioli, Healthy Taco

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