Tacos With Tomatillo Salsa
This delicious taco recipe was created by Candice of the blog Proportional Plate.
These tacos are guaranteed to deliver. The balance of sweet and tart with a little kick from the roasted jalapeño and the creaminess of the avocado make this tomatillo salsa the perfect match for the swordfish. Make sure to heat the tortillas for a few minutes on the stovetop or in the oven before serving. If you're heating them directly on the stovetop flame, flip them 4-6 times. Enjoy!
- 1 1/2 lbs. swordfish cut into 8 strips ~1" thick
- 16 white corn tortillas
- Olive oil
- Salt & pepper
- 2 avocados, remove the skin and seed, then smash up in a bowl
- 1 lime quartered, for serving
- Hot sauce, optional
- 1 1/2 lbs tomatillos husked, cleaned, and cut in half
- 2 jalapeños, stem removed and cut in half
- 1 red or yellow onion, quartered
- 1/2 bulb garlic
- 1-2 Tbsp unflavored oil like sunflower seed vegetable, or canola
- Salt & pepper
- 1 lime, juiced
Add your tomatillos, jalapenños, onion, and unpeeled garlic cloves to a sheet pan. Lightly drizzle with vegetable oil and sprinkle with salt and pepper.
Broil for 5-7 minutes.
Peel your garlic. Add all the ingredients to a food processor. Add the juice of 1/2 lime. Pulse until the mixture is your desired chunkiness. Taste and adjust for lime, salt & pepper.
Drizzle the swordfish with olive oil, and sprinkle with salt and pepper. Make sure you get all the sides.
Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.
Layer your tacos as follows: 2 tortillas, 1/8 of the avocado mixture, 1 piece of swordfish, and then ~2 tbsp of the tomatillo salsa. Serve with lime wedges and hot sauce.
Try grilling the swordfish instead. Or, for a vegetarian option, try it with roasted mushrooms or nopales.