Two Seafood Tacos: Swordfish and Breaded Shrimp

In partnership with Safeway

Grilled Swordfish and Crispy Shrimp Tacos
Grilled Swordfish and Crispy Shrimp Tacos

Sometimes, making a quick, simple and easy dinner is what is called for. It doesn’t always have to be elaborate and over the top- elevated comfort food can certainly hit the spot!

We recently stopped by our local Safeway grocery store to get some simple seafood taco inspiration. The just for U™️ deals and rewards program has been sending us some amazing deals and the seafood deals for Lent (which starts tomorrow) were too good to pass up. We started in the produce department to find the perfect ingredients for some simple salsas. Because every delicious dish is made better with a tasty sauce or salsa!

Produce

In the produce department, we picked up a gorgeous juicy mango, limes, red onions, serrano peppers and cilantro for a mango-serrano salsa. And then we grabbed some perfect avocados (there’s nothing like cutting open a perfect avocado), jalapenos and Campari tomatoes to make a simple avocado salsa. We also got a small head of cabbage, which when sliced thinly makes for the perfect base for shrimp tacos.

For a sauce, we made a plan to combine many of the ingredients we had already picked (jalapeno, cilantro and avocado) for a quick creamy sauce.

Produce from Safeway
Produce from Safeway

Then, on to the seafood department for the perfect protein.

Seafood

At the seafood counter, we were drawn to some beautiful swordfish steaks that were hand-cut by the fishmonger in the store. As swordfish is a mildly-sweet fish with a meaty texture when cooked, it seemed like the perfect option for some substantial tacos. With a little seasoning and a short time on the grill, it would flake perfectly for the tacos we were envisioning.

And because one type of taco is never enough, we stopped at the frozen seafood department and grabbed a box of breaded, butterflied shrimp. Easily baked on a cookie sheet in the grill while the swordfish cooks, they would be the perfect accompaniment to our Taco Thursday cook.

Seasoned swordfish steak
Seasoned swordfish steak
Cooking up Dinner

This dinner came together incredibly quickly and was delicious. We started by preheating the Traeger grill to 375°. While the grill got hot, we whipped up the variety of salsas and toppings for the tacos.

Mango-serrano salsa
Mango-serrano salsa

Mango-Serrano Salsa

  • 1 ripe mango, diced into 1/4″ cubes
  • the juice of one lime
  • 1/2 a serrano pepper (taste for heat), thinly sliced and chopped
  • 1 tsp red onion, thinly sliced and chopped
  • 1 tsp fresh cilantro, chopped
  • salt to taste

Combine all the ingredients in a bowl and stir to combine. Set aside to let the flavors meld while you made the rest of the stuff.

Avocado-Tomato Salsa

  • 1 ripe avocado, diced into 1/4″ cubes
  • 1 Campari tomato, diced into 1/4″ pieces
  • 1/4 a jalapeno, in small dice
  • the juice of one lime
  • 1 tsp red onion, in small dice
  • 1 tsp fresh cilantro, chopped
  • a dash each of garlic powder, cumin and salt
  • 1/2 tsp olive oil

Combine all the ingredients in a bowl and season to taste.

Cabbage Slaw

  • 1/4 a small head of cabbage, sliced very thinly
  • 1/8 of a red onion, sliced very thinly

Combine cabbage and red onion in a bowl and toss to distribute.

Creamy Fish Taco Sauce

In a blender or food processor, combine all ingredients and blend until smooth. Season with salt to taste and set aside.

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When the grill is hot, place the swordfish steak on a piece of parchment paper and season with your preferred taco seasoning. Arrange the frozen shrimp on a small cookie sheet lined with parchment.

Place both in the grill and cook for about 10 minutes. Then flip the shrimp and check the internal temperature of the swordfish with a thermometer. You want to achieve an internal temperature of 135°.

Cook for another 5-10 minutes, then bring in the fish and shrimp to assemble the tacos!

Taco Assembly

For this easy dinner, we heated up some uncooked flour tortillas and arranged them on a cutting board. Two different types of tacos were on our agenda.

Taco #1: Swordfish with mango-serrano salsa

  • Flour tortilla, some of the creamy fish taco sauce, large flakes of swordfish, then topped with a heaping spoonful of the mango-serrano salsa

Taco #2: Crispy Shrimp

  • Flour tortilla, some of the creamy fish taco sauce, a pile of shredded cabbage, three crispy shrimp (tails removed), avocado-tomato salsa and a sprinkling of cotija cheese

Keeping this dinner simple, we left everything on the cutting board and gathered around the counter to enjoy the tacos in a casual manner. Fewer dishes in the end and everyone could add some more salsa or sauce to their tacos if desired.

The key to this dinner was simplicity. It came together super fast, was delicious, and everyone could craft a taco that they desired. Give it a try!

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