Swordfish Taco with Spicy Lemongrass Aioli

Taco Tuesday is even better with this Asian-inspired fish taco filled with meaty swordfish, fresh and pickled veggies, and a spicy lemongrass aioli. This delicious and healthy taco option comes together quickly with a few Asian staples.

When it comes to easy and delicious meals, swordfish tacos are a great example. These Asian-inspired tacos take under 30 minutes to prepare, with the most time-consuming part being the cooking of the swordfish, which takes about 7 minutes. I love having lunch or dinner ready in a flash!

Each bite offers so much. There is the meatiness of the swordfish, the hint of sesame oil, the salty 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. This taco satisfies every taste bud.

I need to add a disclosure regarding the Pickled Carrots and Daikon, which is a quick pickled condiment. If you make it from scratch, it will take about 1 hour and 20 minutes, mostly because of the resting time. I recommend keeping it on hand, just like regular pickles, so you can use it at a moment’s notice. It’s incredibly versatile and works in many dishes, such as banh mi sandwiches, lettuce wraps, spring rolls, and as a garnish for rice bowls, to name a few. If you don’t want to make them, use your favorite slaw.

Other Asian ingredients you will need are cilantro, lemongrass paste, sriracha, and sesame oil, all of which should be available at your local grocery stores. There was a time when I had to make special trips to the Asian market to get fresh lemongrass. Thankfully, lemongrass paste has become widely available in regular supermarkets. It’s incredibly convenient since you can use it directly from the tube.

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

This recipe is easy to adjust based on your crowd size. One pound of fish yields about four tacos, so make more or fewer as needed. Feel free to stuff the tacos to your liking; I personally enjoy adding a lot of cilantro! These swordfish tacos don’t contain cheese, and they don’t need it, making them a lighter option. For an even lighter option, replace the mayo in the lemongrass aoli 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.

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Swordfish Taco with Spicy Lemongrass Aioli

Author: In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Mexican Asian Courses:Main Dish

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

Description

Taco Tuesday is even better with this Asian-inspired fish taco filled with meaty swordfish, fresh and pickled veggies, and a spicy lemongrass aioli. This delicious and healthy taco option comes together quickly with a few Asian staples.

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 canola or vegetable oil
• 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 the swordfish dry with paper towels. Season one side with half of the kosher salt and pepper. Add canola or vegetable oil to the skillet. Place swordfish, seasoned side down, into the 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 browned and crusted. Turn over and cook the second side for 2 to 3 minutes. Do not overcook, as it will dry out. Transfer to a plate and brush the fish with sesame oil.

While swordfish cooks:

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

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.

To assemble tacos:

3. Remove the skin from the swordfish, then cut the swordfish into small bite-sized pieces. For a more intense sesame flavor, brush or drizzle any remaining sesame oil over the swordfish 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, use your favorite slaw or pickled veggies.

Keywords:30 minute healthy dinners, fish taco recipe, swordfish taco recipe, healthy fish tacos, fish tacos with aioli, swordfish tacos with aioli

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