Preheat oven to 400 degrees. Pour the olive oil in a glass baking dish. Place the swordfish in the baking dish. Coat each side with the olive oil. Then, sprinkle with the homemade blackening seasoning. Massage into the fish.
Bake fish for 15 minutes or until cooked through.
Remove from the oven. Cut into bite-size pieces.
Assemble the tacos: place a few pieces of swordfish on a flour tortilla. Place 2 tablespoons of shredded cabbage, 1 tablespoon of diced tomtatoes in the tortilla. Pour 2 tablespoons of creamy cilantro dressing over the cabbage mixture. Repeat until all the tacos are repeated. Enjoy immediately.
- Save time - Don't waste time shredded cabbage from a whole cabbage unless you have it on hand. I pick up a bag of pre-shredded cabbage also known as coleslaw mix.
- Cook fish from frozen - Yes! That's right you can cook the fish from frozen if it's in individual pieces not a whole frozen chunk together. If you forgot to thaw the fish, no biggie. Just add an additional 20-30 minutes on to your cooking time. Place foil on top and let it cook until internal temperature reaches 165 degrees Fahrenheit.
- Gluten Free - This is a gluten free meal minus the flour tortillas. If you want to make these fish tacos gluten free you'll use corn tortillas instead. Or make it a salad! It's just as delicious as a salad.
Serving: 1g | Calories: 223kcal | Carbohydrates: 16g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 446mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg