Chef Jeff Smedstad from The Elote Cafe shares a tasty recipe for grilled swordfish tacos.


• Swordfish

• 1/2 teaspoon of granulated garlic

• 1/2 teaspoon of powdered red chile

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• 3 tablespoons of olive oil

• 2 tablespoons  of lime juice

for tomatillo sauce

• 6 tomatillos

• 2 jalapenos

• 1/2 avocado

• 6 green onions

• 1 cup of cilantro

• 1/2 cup of water

• Salt to taste

for red chile hone slaw

• 2 cups of cabbage

• 1/2 a cup of white onion

• 1 teaspoon of honey

• 1 teaspoon of lime juice

• Salt and pepper to taste

• Splash of Cholula


for fish

Mix granulated garlic, powdered red chile, ground cumin, salt, pepper, olive oil, and lime juice

Rub swordfish just to coat it well and give it a nice color.

for tomatillo suace

Husk and roast 6 tomatillos in a dry skillet with2 jalapeños.

Toss them in a blender with half avocado, six green onions, about a cup of cilantro, half a cup of water, and salt to taste. Puree.

for red chile honey slaw

Chop about 2 cups of cabbage and half a cup of white onion.

Mix with a teaspoon of honey, salt, pepper, lime juice, and a little splash of Cholula.

Fire up the grill and cook the seasoned swordfish just to flaking stage.

Stripe them with tomatillo puree.

Scoop some slaw alongside or on top.

Scatter with fresh cilantro.

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