– They're light, delicious, and tender! – They take minutes to prepare – They're perfect for spring and summer!
– Swordfish – Corn Tortillas Marinade – Coconut Aminos – Lemon juice – Yellow Mustard – Sriracha – Honey – Water – Salt
Prepare and pour the marinade over cubed swordfish. Leave the swordfish in the refrigerator in the marinade for at least 30-minutes and up to overnight
Take each cube of swordfish and carefully add it onto the skewer. Preheat the grill on Medium-High then place the skewers onto the grates. Grill the first side for 5-minutes, until the bottom starts to have a golden-brown color.
Flip the skewers (carefully with tongs) and grill the second side for an additional 5-minutes. Remove the cooked swordfish skewers from the grill and onto a fresh, clean plate. Turn off the grill.
Heat corn tortillas by warming them for 60-seconds each side on a hot pan on the stove. Remove the swordfish from the skewers and place a few pieces of the swordfish into each taco. Squeeze fresh lime juice on top.