Swordfish Taco with Spicy Lemongrass Aioli

Taco Tuesday is even better with Swordfish Taco with Spicy Lemongrass Aioli. This delicious and healthy taco option comes together quickly with a few Asian staples from the fridge!

Each bite offers so much. 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 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, which takes about 7 minutes! I love lunch or dinner in a jiffy!!

With that said, 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 and 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 a 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 of 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.
• Nonstick skillet has a granite coating and an anti-warp base and is oven-safe. It’s a nice gadget for presenting tacos. It 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.
• Sesame oil has a hint of nuttiness. It is used to cook the swordfish.

YOU MIGHT ALSO LIKE THESE RECIPES

Hot Cocoa with Sweetened Condensed Milk	Serendipity3’s Frrrozen Hot Chocolate
Virgin Tropical Sangria	Mexican Horchata

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 even better with Swordfish Taco with Spicy Lemongrass Aioli. This delicious and healthy taco option comes together quickly with a few Asian staples from the fridge!

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 sesame oil (substitute with canola or vegetable 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 tacos:

3. Peel the 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 pickled carrots and daikon, cilantro, cucumber slices, and a drizzle of aioli. If you don’t have pickled carrots and daikon, feel free to use your favorite slaw or pickled veggies.

Notes:

• * Sesame oil is not the same as toasted sesame oil. Do not use the latter to cook; it has a low smoke point and will burn.
• The cooking time is for 1 1/4-inch thick (roughly) swordfish steaks. For thinner or thicker cuts, increase or decrease the cooking time accordingly.
• You can replace 50% of the mayo with plain yogurt for an even healthier taco. I like to keep some mayonnaise for a little bit of richness.

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

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.