August 22, 2018



Taco Tuesday is always more interesting when there is Swordfish Taco with Spicy Lemongrass Aioli. It is delicious, healthy, and with a few Asian staples in the fridge, it comes together in no time!

Swordfish Taco with Spicy Lemongrass Aioli
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With each bite of this scrumptious taco, there is the meatiness of the swordfish; the slight hint of sesame oil; the salty and tanginess of the pickled carrots and daikon; the sweet-salty-citrusy-spicy essence of the aioli; the refreshing crunch of cucumber slices; and the bright, verdant taste of cilantro. It is a taco that satisfies all of the tastebuds.

When you talk about easy and delicious meals, this swordfish taco is a perfect example. It comes together in way less than 30 minutes. The most time consuming part is cooking the swordfish, and that takes about 7 minutes! I love lunch or dinner in a jiffy!!

Swordfish Taco with Spicy Lemongrass Aioli

Having said that, I will need to add a disclosure. The Pickled Carrots and Daikon is a quick pickled condiment. If you were to make it from scratch, it would take about 1 hour 20 minutes. Most of that is resting time. I like to keep it readily available, much like I would with regular pickles, so that it could be used at a moment's notice. I highly suggest you keep some on hand. There are so many other uses for them too: in banh mi sandwiches, lettuce wraps, spring rolls, and as garnish for rice bowls to name a few.

Swordfish Taco with Spicy Lemongrass Aioli
Other ingredients that should be kept in stock for quick and easy Asian cooking are Sriracha and sesame oil. They should be available at any large grocery store. Cilantro and lemongrass are also good to have. I love fresh lemongrass, but for this recipe I use lemongrass paste that comes in a tube. It is also easier to find than fresh lemongrass.
Swordfish is one my family's favorite fish. I love the firmness and meatiness.  Of course, any fish will work, so  use your favorite if swordfish does not thrill you!
Swordfish Taco with Spicy Lemongrass Aioli

This recipe can easily be increased or decreased for crowd size. One pound of fish makes about 4 tacos. Stuff them as much or as little as you like. I love cilantro, so my own taco would have a mountain of it! These swordfish tacos have no cheese (and do not need it), making them a lighter version of tacos. For an even lighter option, swap out the mayo with yogurt.

I hope you try these. If you like Asian food, you're going to love these tacos!!

Other seafood recipes you might like:


Swordfish Taco with Spicy Lemongrass Aioli


1/4 cup mayonnaise
2 teaspoons lemongrass paste (comes in a squeezable tube in the produce section)
3/4 teaspoon Sriracha
2 teaspoons honey
1/3 cup pickled carrots and daikon (recipe here)
1 small cucumber, sliced 1/8-inch thick
8-12 sprigs cilantro
4 6-inch corn or flour tortillas

For the Swordfish:
1 tablespoon toasted sesame oil
1 pound swordfish steak
kosher salt
black pepper


Note: The cook time is for the swordfish steak about 1 1/4" thick. If using thinner or thicker cuts, adjust cooking time a minute or so per side. 

To cook the fish: Preheat a non-stick skillet on medium high. Pat swordfish dry with a paper towel. Season one side with half of the kosher salt and pepper. Add sesame oil to the skillet. Place swordfish, seasoned side down, onto skillet. Season the top with the kosher salt and pepper. Cook for about 3 to 4 minutes or until the bottom of the swordfish is crusted and browned. Turn over and cook the second side for 2 to 3 minutes. Transfer to a plate. Do not overcook as it will dry out. 

While the swordfish cooks, combine mayonnaise, lemongrass paste, honey, and Sriracha. Stir until smooth. Set aside.

Peel skin off swordfish and cut fish into small bitesize pieces. 

To assemble taco: line the center of a tortilla shell with 1/4 of the swordfish. Top with some pickled carrots and daikon, cilantro, cucumber slices and a drizzle of aioli.

Makes 4 tacos.

Great finds for the home and family! Any commission made on purchases help towards the running of this blog.


Swordfish with Blue Pesto

Pickles Carrots and Daikon

Saseme Tuna with Wasabi Mayo 

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  1. It's like you knew that I was craving fish tacos! These look PERFECT, Thao! That aioli sounds incredible!

    1. Thank you Kelsie! I felt the vibes in the universe and made these with you in mind! 😉

  2. It was AMAZING! Everyone LOVED it, even my youngest, who can be picky when it comes to fish.