A Taste of Kingsmill: Swordfish Tacos | Kingsmill Resort, Williamsburg VA A Taste of Kingsmill: Swordfish Tacos | Kingsmill Resort, Williamsburg VA
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A Taste of Kingsmill: Swordfish Tacos

Master the perfect fish tacos with our go-to summer recipe.

Kingsmill Resort,

Nothing says summer like a delicious seafood dish loaded with fresh, local ingredients. When you can’t dine on the outdoor deck at James Landing Grille, you can still indulge in its fresh-caught flavors by whipping up our go-to Swordfish Tacos. It’s a taste that can best be described as summer wrapped in a tortilla.

Swordfish Tacos


  • 8 oz of sword fish, sliced into 3 long pieces
  • 1 lime zested and Juice
  • 1 tsp of Southwest seasoning
  • 1 shallot
  • 2 garlic cloves minced
  • ½ bunch cilantro minced
  • 1 TBS oil
  • Kosher salt and freshly ground pepper

Marinade sword fish with the above ingredients for a couple of hours. Grill the sword fish, be careful not to overcook.

  • 1 cup of shredded red cabbage
  • 1 pinch of cumin
  • 1 pinch of coriander
  • 2 limes zested and juiced
  • Kosher salt and freshly ground pepper
  • 1 TBS oil

Combine all the above ingredients and let sit a few hours until cabbage has wilted down some. Pour out excess liquid.

  • 1 cup of sour cream
  • 1 bunch of minced cilantro (stems included)
  • 1 lime zested and juiced
  • Kosher salt and freshly ground pepper
  • Mix the above ingredients to make the cilantro sour cream

To assemble arrange three tortillas on a plate and add the red cabbage, making sure to squeeze any excess liquid from the cabbage. Place cooked fish on top of cabbage and finish with a drizzle of the cilantro lime sour cream. James Landing Grille serves the tacos with Pico de gallo, avocado, and cilantro sprouts.

Are you a member or resort guest? Come and enjoy an evening at the only riverfront dining experience in Williamsburg while it's open for the season. And if you think your your taste buds can handle it, you can view the full menu online. James Landing Grille is open Thursday - Monday, 5 - 10 PM.

Written By: Aleixka Macfie-Hernandez

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