We love fish tacos...except when they are made with a heavy batter coating and deep fried. Watcharee Limanon created this grilled swordfish taco recipe that is healthy and delicious. You can have it on the table in 15-minutes or less. Use your favorite pre-washed micro-greens and alfalfa sprouts to add crunch. Sliced avocado adds a creaminess to the dish without all of the unhealthy sauces that come with most restaurant fish taco dishes. You'll love it!
Ingredients
- 1 lb. 3/4-inch-thick swordfish steaks
- 1 jar WATCHAREE’S Thai Peanut Sauce
- 3 tbsp oil
- 2 packages organic micro greens
- 1 package organic purple daikon, radish, amaranth (optional)
- 1 package organic alfalfa sprouts
- 2 ripe avocados, cut into small chunks
- 2 limes, cut into wedges
- 4 Tablespoons roasted peanuts (optional)
- 1 package whole wheat or corn tortillas
Preparation
- Preheat a grilled pan or grill
- Brush swordfish with oil and grill about 4-5 minutes per side until cooked through
- Transfer swordfish to a cutting board and cut into chucks
- Assemble microgreens, alfalfa sprouts, avocado and grilled swordfish in each taco
- To serve, drizzle each taco with WATCHAREE’S Thai Peanut Sauce
- Sprinkle ground peanuts and squeeze lime on top of each taco (optional)
Serves 4
Photo and recipe reprinted with the permission of Watcharee Limanon