Swordfish Tacos Seafood
Last updated 6/12/2012 1:26:00 AM. Recipe ID 60214. Report a problem with this recipe.
Title: Swordfish tacos
Yield: 1 Servings
1 lb 3/4-inch-thick swordfish ste
Warm corn tortillas
Thinly sliced cabbage
Pico de gallo; (see recipe b
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.
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