Swordfish Tacos Recipe with Wallymolee

So recently I made some Swordfish Steak tacos with homemade guacamole or ” wallymolee ” as my 3 year old calls it. I searched the internet for a  Swordfish Tacos Recipe and didn’t find too many that didn’t suggest the Swordfish to be grilled. Being winter here in the New England I wasn’t going to be able to grill it.

Here is the recipe that I MacGyverized with what I had available in the cupboard.

Prep time 30 minutes for both Guacamole and Swordfish Tacos

Cook time: 8 minutes
Serves: 4

Ingredients:

1lb Swordfish Steak
2 Acocados
1 Red onion
1 medium sized vine tomato
2-3 cloves or garlic
TBSP Extra Virgin Olive Oil
1/4 Water
2 TBSP taco seasoning
1/4 teaspoon chili power
dash of paprika
3 TBSP Fresh medium or hot Salsa

Marinade for Swordfish Tacos
In a mixing bowl I combined the following ingredients

2TBSP of Taco Seasoning
1/4 Cup water
TBSP of Extra Virgin Olive Oil
1/4 cup diced vine tomato
1 1/2 limes worth of lime juice.
Dash of Salt and Pepper
1/4 teaspoon Chili power
Dash of paprika

I removed the skin from the swordfish steaks and cut into roughly 1 inch cubes. I added the swordfish to the mixing bowl with the marinade and tossed lightly. I covered and put in the fridge while I prepared the guacamole.

I preheated the oven to 400 before starting on the wallymolee.

 

Walleymolee a.k.a Guacamole

Two large ripe Avocados2 Cloves Garlic
1/4 cup diced tomato
1/4 diced red onion
Half Lemon worth of lemon juice
salt and pepper to taste

 

A good start

 

 

Remove the skin and pits from two ripe avocados.

 

 

Good things about to happen.In a medium mixing bowl I added the garlic, 1/4 cup red onion and 1/4 cup diced tomatos, half lemon worth of lemon juice.

With the back side of a fork and mashed and stirred it all up into the wonderful wallymolee as my 3 year old calls it to have on our Swordfish Tacos.

Finished Wallymolee 

With the guacomole ready and waiting I returned to the marinating swordfish steak. I dumped the swordfish out on the a baking sheet covered with tin foil and put two hefty table spoons of fresh medium salsa over the to top of it. Put in the oven for 8 minutes.

Out of the OverUpon taking it out I put the last Teaspoon of fresh salsa on it and tossed in a mixing bowl.

The finished product served with cheese, salsa, lettuce and fresh guacamole and a nice Margarita!

I am not a recipe guy per se. I more shoot from the hip. I realize that the formatting of the Swordfish Tacos Recipe may not be too traditional but it gets this point across.

Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>