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Swordfish Tacos

Source of Recipe

Bon Appétit 10/92


Recipe Introduction

Had these in Seattle. One word: YUM. Also, try the Tropical Salsa Recipe with this (listed under SAUCES).

List of Ingredients

1 pound 3/4-inch-thick swordfish steaks
Olive oil
Warm corn tortillas
Lime wedges
Thinly sliced cabbage

For Pico de Gallo:
2 large tomatoes, diced
1 green onion bunch, thinly sliced
2 jalapeño chilies, seeded, diced
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sour cream




Recipe

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until just cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.
Make the Pico de Gallo:
Combine all ingredients in bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Store at room temperature.)
Makes 4 Servings.