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Tacos With Tomatillo Salsa

Photo by Candice Walker

Photo by Candice Walker

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!


Swordfish Tacos

  • 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

Tomatillo Salsa

  • 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


Tomatillo Salsa

  1. Add your tomatillos, jalapenños, onion, and unpeeled garlic cloves to a sheet pan. Lightly drizzle with vegetable oil and sprinkle with salt and pepper.

  2. Broil for 5-7 minutes.

  3. 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.

Swordfish Tacos

  1. Drizzle the swordfish with olive oil, and sprinkle with salt and pepper. Make sure you get all the sides.

  2. Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.

  3. 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.

Recipe Notes

Try grilling the swordfish instead. Or, for a vegetarian option, try it with roasted mushrooms or nopales.