Seared Swordfish Tacos with Cabbage Slaw

swordfish and slaw tacos on plate
Makes 4
Prep 15 m
Cook 5 m
Bake 6 m



  1. 1 of 5 Heat oven to 300 degrees . Wrap tortillas in aluminum foil and place in oven.
  2. 2 of 5 In a medium bowl, combine next 4 ingredients. Add 1/8 tsp each salt and pepper; toss to coat.
  3. 3 of 5 Combine chili powder and 1/4 tsp salt. Pat sword fish dry and sprinkle salt mixture evenly over both sides.
  4. 4 of 5 Meanwhile, heat oil in an oven-safe stainless steel skillet over medium-high. Add fish and cook 2 to 3 minutes; flip and cook 1 to 2 minutes, until sides are nearly opaque. Transfer to oven and bake 6 minutes, until just cooked through. Remove fish and tortillas.
  5. 5 of 5 Transfer fish to a cutting board and let rest 3 minutes. Slice thinly. Divide slices evenly among tortillas. Top each with 2 tsp salsa verde and some cabbage slaw.
Nutrition Information for Seared Swordfish Tacos with Cabbage Slaw
Servings Per Recipe: 4
Per Serving: 29 g carb., 2 g sat. fat, 5 g sugar, 5 g fiber, 313 kcal cal., 12 g Fat, total, 448 mg sodium, 23 g pro.