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Swordfish Mole Tacos

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  Canned mole sauce 1⁄3 Cup (5.33 tbs)
  Skinless and boneless swordfish 1 1⁄2 Pound, skinned
  Mayonnaise 1⁄2 Cup (8 tbs)
  6 inch corn tortillas 8
  Shredded cabbage 1 1⁄2 Cup (24 tbs) (Red / Green)
  Chopped tomatoes 3⁄4 Cup (12 tbs)
  Lime wedges 4
  Salt To Taste

1. In a bowl, mix mole and 1/3 cup water.
2. Rinse fish and pat dry; cut into 1-inch chunks and mix with mole sauce. Thread swordfish, pieces touching, onto thin metal skewers.
3. In a small bowl, mix mayonnaise with 2 tablespoons water.
4. Have barbecue ready with direct heat at hot . Lay tortillas on grill and turn to heat both sides, 1 to 2 minutes total. When tortillas are hot, stack in a towel-lined basket to keep warm.
5. Lightly oil grill and lay skewers on it. Barbecue fish until opaque but moist-looking in center of thickest part (cut to test), about 8 minutes; turn once to cook evenly.
6. Put skewers on plates. To assemble each taco, top a tortilla with fish chunks, cabbage, tomatoes, mayonnaise mixture, and lime juice and salt to taste. Fold tortilla around filling to eat.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2343 Calories from Fat 1096

% Daily Value*

Total Fat 121 g185.9%

Saturated Fat 22.1 g110.5%

Trans Fat 0 g

Cholesterol 344 mg114.7%

Sodium 1919.6 mg80%

Total Carbohydrates 156 g52%

Dietary Fiber 12.1 g48.3%

Sugars 7.7 g

Protein 151 g302.4%

Vitamin A 44% Vitamin C 119.1%

Calcium 36% Iron 73.6%

*Based on a 2000 Calorie diet


Swordfish Mole Tacos Recipe