30 minutes
Tacos featuring crispy swordfish sticks paired with a zesty herb salad, served in warm corn tortillas and garnished with sour cream and lime.
cups
Eggs, beaten
each
to taste
Panko bread crumbs
cups
Black Pepper, freshly ground
to taste
Swordfish Steaks, cut into ½-inch-wide sticks
0 oz
Canola Oil, + more for frying
tablespoons
Cilantro Leaves, lightly packed
cups
Chives, snipped
cups
Dill, snipped
cups
Fresno Chile, very thinly sliced (halved)
each
Lime Juice, fresh
tablespoons
for spreading
Corn Tortillas, warmed
each
Lime Wedges
for serving
1. Prepare the Breading Stations
Set up three shallow bowls. In the first, place the all-purpose flour. In the second, whisk the eggs with a pinch of kosher salt. In the third bowl, mix the panko bread crumbs with salt and freshly ground black pepper. Season the swordfish sticks with salt and pepper, then dredge in flour, dip in eggs, and coat with panko.
2. Fry the Fish Sticks
Heat canola oil in a large skillet over medium-high heat. Add the breaded swordfish sticks and fry for about 5 minutes, turning occasionally, until browned and cooked through. Transfer to a plate lined with paper towels.
3. Make the Herb Salad
In a medium bowl, combine cilantro leaves, chives, dill, and sliced Fresno chile. Dress with fresh lime juice and a little canola oil, season with salt and pepper, and toss to combine.
4. Assemble the Tacos
Spread sour cream on each warmed corn tortilla. Top with crispy fish sticks and a spoonful of herb salad. Serve with lime wedges on the side.
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