SWORDFISH TACOS

Swordfish Tacos image

Provided by Desiree Zamorano

Yield Makes 4 Servings

Number Of Ingredients 12

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

Steps:

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.)