Harpoon Caught Swordfish Tacos
After returning home from two weeks in California, we inevitably had a craving for fish tacos. Truth be told, I only purchase fish from Whole Foods Market because of their Sustainable Seafood Practices and their commitment to the Marine Stewardship Council guidelines. As I approached the seafood department, some beautiful Swordfish Steaks caught my eye, so I picked up a pound for dinner. Swordfish is a delightful and firm, mild flavored white fish, which appeals to my daughters. While our normal go-to taco meat is ground turkey or chicken, I was thrilled to recreate a Southern California favorite with the swordfish.
There's really not much preparation for the swordfish, simply marinate before grilling (see full recipe below). To compliment the quick and easy fish preparation, I also picked up the ready to go coleslaw in the produce department. The cabbage and carrots are pre-shredded on site and it comes with two containers of dressing. We are in love with a Colorado made vinaigrette called Alpine Avocado, it worked perfectly for both the marinating and the coleslaw dressing. Within 15 minutes dinner was done. If only I had the view of the ocean in front of me, I may have called this meal absolutely perfect.
Grilled Swordfish Tacos (Whole Foods Market Recipe link):
Toss cabbage with remaining 2 tablespoons dressing. Spoon fish into tortillas and top
with cabbage and salsa.
Per Serving:410 calories (170 from fat), 19g total fat, 3g saturated fat, 115mg cholesterol, 400mg sodium, 23g carbohydrate (3g dietary fiber, 3g sugar), 36g protein
Disclaimer, I was compensated by Whole Foods Market as a WFM Ambassador for this post! Content is purely at my discretion.