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GRILLED SWORDFISH TACOS
Description Ingredients Method
Swordfish is rich and firm,
making it a perfect choice for grilling. Tossing shredded
cabbage with the same savory dressing used to baste the fish keeps preparation to a
minimum. Feel free to add your favorite garnishes to the tacos; try diced avocado, a squeeze of lime, sliced radishes
and cilantro. Serves 4
1 1/2 pounds swordfish steaks
4 tablespoons 365 Everyday Value Organic Chipotle Ranch Dressing or other spicy
dressing, divided
2 cups shredded red or green cab- bage, or a mix
8 soft corn tortillas, warmed
1/2 cup salsa
Prepare a grill for high-heat cooking. Brush swordfish with 2 tablespoons of the dressing. Grill, turning once, until fish is browned and opaque in the center, about 6 minutes. Place on a cutting board; cut off and discard skin. Cut flesh into small cubes. Toss cabbage with remaining 2 tablespoons
dressing. Spoon fish into
tortillas and top with cabbage and salsa.
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