Swordfish and Shrimp Tacos with Yellow Rice


Life gets to you. It messes with your schedule and makes it difficult to find time to workout. So. To try and counterbalance that its time to make lighter food. And what’s healthier for you than seafood! Well not all seafood b/c I’m sure a lot of the seafood I ate in New Orleans was just as bad for me as fast food…although worth every single calorie! Sorry…tangent, back to the meal. 

So I went to the closest grocery store I have and the only fresh fish they had was swordfish and that is delicious but also super expensive so I saw that they also had fresh shrimp so I added them in to minimize the cost. 

Swordfish Tacos: 

  • 1/2 lb of swordfish filet
  • 1/2 tbsp of butter
  • 1/2 tbsp of olive oil
  • salt and pepper
  • 1/2 the juice of 1 lemon

Cooking: Heat the oil and butter in a pan. Once butter is melted add half the lemon juice. Saute seasoned filet for a few mins each side. If you look at the side of the fish you can see how it is cooking. Cook to your preference. 


  • 1/2 lb of peeled and deveined shrimp (i had some big shrimp so this equaled about 7 of them).  
  • 1/2 tbsp of butter
  • 1/2 tbsp of olive oil
  • salt and pepper
  • 1/2 juice of 1 lemon

Cooking: Very similar to the fish. Actually I used the same pan. Heat the oil and butter in a pan. Once butter is melted add lemon juice. Saute shrimp until they get nice and pink and brown just a little. You don’t want to over cook shrimp because they get tough. 

Toppings: Best thing about tacos is what you put on top of them. You can do all kinds of things. For these tacos I made quick pickled carrots and added fresh red and green cabbage. I also added an avocado mayo and homemade salsa.

Quick pickled carrots: 

  • 1/2 cup of julienned carrots
  • 1/2 cup of white distilled vinegar
  • 2 tbsps of sugar
  • 2 tbsps of salt


Cooking: In a bowl with the distilled vinegar add a tbsp at a time of the sugar and salt. You want to wait until each tbsp dissolves before adding the next one or you will end up with a bowl of vinear and undissolved white paste. No bueno! Add carrots. Cover in plastic wrap and put in the fridge for 40 mins to a few hours. 

Avocado cream:

  • 1/2 cup of mayo
  • 1 ripe avocado
  • 1/2 juice of 1 lemon
  • salt to taste

Cooking: Mix mayonnaise, peeled and pitted avocado, lemon juice and salt. Mix. Taste. Add more salt if needed. 

Yellow rice:

  • 1 cups of long grain enriched rice
  • 2 cups of water
  • 1 package of sazon w/safron seasoning
  • 1/2 tbsp of chicken boullion 
  • 1/2 cup of frozen mixed vegetables (the kind with green beans, peas, carrots and corn)

Cooking: Mix all ingredients in a pot. Bring to a boil. Cover and let simmer for 20 mins. 

Roasted Brussel Sprouts:

  • 1 package of brussel sprouts
  • 2 tbsps of olive oil
  • salt and pepper

Cooking: Preheat oven to 375F. Cut stem of brussel sprouts and slice in half. In a bowl toss with olive oil, salt and pepper. Spread on a cookie sheet and back for 25-30 mins. 

Homemade Salsa:

  • 3 Tomatoes
  • 2 Jalapenos
  • Salt to taste
  • a few tbsps of water (if needed)

Cooking: Turn on broiler. Place tomatoes and jalapenos under broiler until the skin of both are nice and charred on all sides. In a blender or food processor add tomatoes and jalapenos and a tbsp of salt into blender. Blend until it is the consistency that you want. Taste and add more salt as needed. If the salsa is too thick add a little bit of water at a time. You don’t want to dillute it. 

This recipe may seem daunting but it really isn’t. Everything is cooked pretty fast or like the rice and brussel sprouts the prep is the hardest part then you leave it alone and let the magic happen.

Bueno Provecho! 


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