Swordfish Fajitas Mexico
Dive into a vibrant taste of coastal Mexico with these irresistible Swordfish Fajitas! Featuring tender, perfectly marinated swordfish strips infused with zesty lime juice, smoky paprika, and bold chili powder, this recipe brings a unique seafood twist to the classic fajita. Crisp, sautéed bell peppers and red onions add a colorful crunch, while warm flour tortillas wrap it all together for a satisfying handheld meal. Topped with fresh cilantro and optional additions like creamy avocado, tangy sour cream, or spicy salsa, these fajitas are as versatile as they are flavorful. Ready in just 35 minutes, Swordfish Fajitas are perfect for weeknight dinners or casual gatherings. Try this quick, healthy, and flavorful dish, and transport your taste buds to the shores of Mexico!
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Recipe Information
Ingredients
- 1 lb Swordfish steak
- 3 tbsp Lime juice
- 4 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Bell peppers (assorted colors)
- 1 Red onion
- 2 Garlic cloves
- 8 Flour tortillas
- 2 tbsp Fresh cilantro (chopped)
- 1 Avocado (optional, sliced)
- 0.5 cup Sour cream (optional)
- 0.5 cup Salsa (optional)
Instructions
Cut the swordfish steak into thin strips, about 1/2 inch wide, and set aside.
In a small bowl, mix lime juice, 2 tablespoons olive oil, cumin, smoked paprika, garlic powder, chili powder, salt, and black pepper to create a marinade.
Place the swordfish strips in a zip-top plastic bag or shallow dish and pour the marinade over the fish. Toss to coat evenly, then let it marinate in the refrigerator for 15-20 minutes while you prepare the vegetables.
Slice the bell peppers and red onion into thin strips. Mince the garlic cloves.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the vegetables (bell peppers, onions, and minced garlic) to the skillet and sauté for 5-7 minutes, or until they are tender but still slightly crisp. Remove from the skillet and set aside.
In the same skillet, add the marinated swordfish strips and cook for 2-3 minutes per side, or until the fish is cooked through and opaque.
Return the sautéed vegetables to the skillet with the swordfish and toss everything together gently to combine.
Warm the flour tortillas in a dry skillet, in the microwave, or directly over a gas flame for a few seconds until pliable.
Assemble the fajitas: Place a portion of the swordfish and vegetable mixture onto the center of each tortilla. Top with fresh cilantro, sliced avocado, sour cream, or salsa, as desired.
Serve immediately and enjoy the vibrant flavors of Mexico with these delicious swordfish fajitas!
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 5746 mg | 250% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 30.7 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 64.6 mcg | 323% | |
| Calcium | 820 mg | 63% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3215 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
