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blue plate of 5 tacos filled with cucumbers and marinated swordfish
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Easy Grilled Swordfish Tacos

Easy, juicy and tender grilled swordfish stuffed in light corn tortillas. These grilled fish tacos take minutes to prepare. The perfect Summer BBQ main dish!
Prep Time8 mins
Cook Time10 mins
Marinating Time30 mins
Total Time48 mins
Course: Main Course
Cuisine: Japanese
Keyword: fish tacos, grill, seafood, swordfish, tacos
Servings: 5 tacos
Calories: 230kcal
Author: Elise Shivamber


  • Grill or Oven
  • 4 Skewers (wooden or metal)


  • 16 OZ Swordfish (about 2 medium sized steaks)
  • 5 Corn Tortillas


  • ½ Cup Coconut Aminos
  • ½ Lemon juiced
  • 1 TBSP Yellow Mustard
  • 1 TBSP Sriracha
  • 1 TBSP Honey
  • 3 TBSP Water
  • ¼ TSP Salt


Prepare the Swordfish

  • First, remove the skin of the swordfish, by cutting it off. Next, dice the swordfish into 1” cubes. (If they’re not all cubes that’s fine, it’s hard!)
  • Place the swordfish cubes into a large Ziploc bag or container.
  • Prepare the marinade by adding all of the ingredients into a bowl or mixing cup. Pour the marinade over the swordfish. Close the ziploc bag or container and make sure the swordfish mixes around in the marinade.
  • Leave the swordfish in the refrigerator in the marinade for at least 30-minutes and up to overnight.

Skewer & Grill

  • If using wooden skewers, soak them in warm water at least 10-30 minutes prior to next steps.
  • After marinating at least 30-minutes, remove the swordfish from the fridge. One-by-one, take each cube of swordfish and carefully add it onto the skewer. I split the swordfish evenly between four skewers. Place skewers onto a plate.
  • Pour 1-2 TBSP of oil onto a paper towel. Rub it gently on the grates of the grill.
  • Preheat the grill on Medium-High.
  • Once it reaches temperature, 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.

Build the Tacos

  • 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. Sprinkle with fresh cilantro (optional).


If you do use wooden skewers, make sure to soak skewers in warm water for at least 10-30 minutes prior to using.
I like to pour about 1-2 TBSP of oil onto a paper towel and rub it onto the grill grates where you’ll add the skewers.
I remove the skin of the swordfish first by cutting it off. You can eat the skin, but it doesn’t add a great taste.
Coconut Aminos. I prefer using coconut aminos because it is a gluten-free alternative to soy sauce. As a substitute, use reduced sodium soy sauce.
Honey. Honey helps balance out many Asian sauces and marinades. I definitely wouldn’t skip this ingredient.
Sriracha. Sriracha adds an underlying heat to the sauce. It does not make the marinade nor the swordfish spicy. If you’re worried about the heat, skip!
Mustard. This helps emulsify the sauce and add flavor. If you’re not a fan of mustard, don’t worry it doesn’t add the mustard taste.


Serving: 1taco | Calories: 230kcal | Carbohydrates: 21g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 847mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg