Garlic-Oregano Grilled Swordfish Lettuce Tacos

These Garlic-Oregano Grilled Swordfish Lettuce Tacos take the best parts of a Greek taverna and a taco truck and fold them into one quick weeknight dinner. Meaty swordfish chunks are marinated briefly in garlic-infused olive oil, fresh oregano, and lemon, then seared hard and fast in a hot pan until lightly charred and tender. Instead of tortillas, crisp romaine leaves act as the perfect low-FODMAP, gluten-free wrapper, holding the fish along with juicy diced tomato and a finishing drizzle of lemon-oregano oil. This recipe is fully low-FODMAP friendly: garlic flavor comes from garlic-infused olive oil rather than whole garlic cloves, and all vegetables and herbs used — romaine lettuce, tomato, oregano, lemon, and red onion-free garnish — fall within Monash University's low-FODMAP serving guidelines. It's a bright, protein-forward dinner that's naturally gluten-free and dairy-free, making it easy on sensitive digestive systems while still feeling like a flavorful, restaurant-worthy meal. Perfect for those managing IBS symptoms through the elimination phase, these tacos prove that a therapeutic diet doesn't mean sacrificing bold Mediterranean flavor. Serve with a side of lemon-dressed rice or simply enjoy the lettuce tacos on their own for a light, satisfying dinner on busy nights.

Ingredients

• 1.5 lbswordfish steaks, cut into 1-inch chunks
• 4 tbspGarlic-infused olive oil, divided; low-FODMAP garlic flavor
• 2 tbspfresh oregano, chopped, divided
• 1.5 wholelemon, juiced, divided
• 1 tspsalt
• 0.5 tspblack pepper, freshly ground
• 12 leavesromaine lettuce, washed and dried, used as taco shells
• 2 mediumtomato, diced
• 2 tbspfresh parsley, chopped, for garnish
• 0.33 cupfeta cheese, crumbled, optional; use lactose-free or limit to low-FODMAP serving

Method

1. Cut the swordfish steaks into 1-inch chunks using a chef's knife and cutting board.
2. In a mixing bowl, combine the swordfish chunks with 2 tablespoons garlic-infused olive oil, 1 tablespoon chopped oregano, juice of 1 lemon, salt, and pepper. Toss to coat and let marinate while you prep the rest of the ingredients. 5:00
3. Dice the tomatoes and chop the parsley; set aside for garnish and filling.
4. In a small bowl, whisk together the remaining garlic-infused olive oil, remaining oregano, and remaining lemon juice to make the finishing drizzle.
5. Heat a grill pan over high heat until smoking hot. Add the marinated swordfish chunks in a single layer.
6. Sear the swordfish, turning occasionally with tongs, until lightly charred on the outside and just cooked through, about 5-6 minutes total. 6:00
7. Arrange the romaine leaves on a serving platter and fill each with a portion of grilled swordfish.
8. Top each taco with diced tomato, a sprinkle of crumbled feta if using, and chopped parsley.
9. Drizzle the lemon-oregano olive oil over the tacos just before serving.