Go Back
+ servings
3 Blackened Swordfish Tacos on Black Metal Wire Taco Holder garnished with Cilantro.

Blackened Swordfish Tacos

Do you love the heartiness of swordfish? These Blackened Swordfish Tacos are perfect for Taco Tuesday or any day of the week!
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 Tacos
Calories: 223kcal


  • 1 tbsp Olive Oil
  • 1 tbsp Homemade Blackening Season
  • 1 lb. Swordfish Steaks
  • 6 Small Flour Tortillas
  • 1/2 cup shredded cabbage
  • 1 Plum Tomatoes diced
  • 1 cup Creamy Cilantro Dressing


  • 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.


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
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!