Strawberry Salsa Swordfish Tacos

I’m in love with the TA—CO…but the calories must be low low…Corny? Don’t care. I am a lover of all things taco. Try these Strawberry Salsa Swordfish Tacos, I PROMISE you will look at fish tacos differently.

Strawberry Salsa Swordfish Tacos

Salsa
Ingredients
1 pint strawberries, hulled and finely diced
½ jalapeno, stem and seeds removed, finely diced
Half of a small red onion, peeled and finely diced
2 Tbs. Scallions
2/3 cup finely-chopped fresh cilantro
Juice of 1 lime
Pinch of salt & black pepper

Clean Cheating Crema
3/4 cup plain Greek yogurt
1 tsp. honey, agave, or stevia
1 tbs. Sriracha
Juice of 1 lime
Salt to taste

Swordfish
2-4 oz Swordfish Filets or any white fish of your choice
1 tbs. Extra Virgin Olive Oil
Corn tortillas
1 large avocado, sliced

Directions
Strawberry Salsa
Combine ingredients. Set aside.

Clean ChEATing Crema
Combine ingredients. Set aside.

Swordfish
1. Pre-heat oven to 350
2. Pat dry the swordfish fillets. Sprinkle salt and pepper (I prefer kosher salt) to taste. Heat EVOO, in an oven ready pan until hot. Sear fillets for 2 minutes. Flip. Turn stove off. Place immediately in oven. Bake for about 5 minutes or until opaque. If you don’t know, google it.
3. Assemble the tacos. Top with fresh strawberry salsa and crema. Garnish with an avocado slice. I like crunch and heat so I add a little shredded red cabbage and Tabasco to mine. Devour.

Nieta is a self-trained chef, fitness addict, wife, and mother of one AMAZING Bumblebee! Her passion is to help others start and stick to their fitness goals with clean chEATing.

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