Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories