Title: Swordfish tacos
 Categories: Seafood
      Yield: 1 Servings
 
      1 lb 3/4-inch-thick swordfish ste
           Olive oil
           Warm corn tortillas
           Lime wedges
           Thinly sliced cabbage
           Pico de gallo; (see recipe b
           Sour cream
 
  Prepare barbecue (med-high heat) or preheat broiler. Brush swordfish
  generously with olive oil and season with salt and pepper. Grill or
  broil until cooked through, about 4 minutes per side. Transfer steaks
  to plate an cut into chunks. Serve swordfish with corn tortillas,
  lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests
  to assemble their own tacos.
  
  Pico de Gallo (about 3 cups) 2 lg. tomatoes, diced 1 green onion
  bunch, thinly sliced 2 jalapeno chilies, seeded, diced 2 T. olive oil
  1 T. red wine vinegar
  
  Combine all ingredients in bowl. Season to taste with salt. (Can be
  prepare 6 hours ahead. Store at room temperature.