Grilled Swordfish Tacos

Serves 4

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.

Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 410 calories (170 from fat), 19g total fat, 3g saturated fat, 115mg cholesterol, 400mg sodium, 23g carbohydrates, (3 g dietary fiber, 3g sugar), 36g protein.
Serves 4
  • 1 1/2 pound swordfish steaks
  • 4 tablespoons 365 Everyday Value Organic Chipotle Ranch Dressing or other spicy dressing, divided
  • 2 cups shredded red or green cabbage, or a mix
  • 8 soft corn tortillas, warmed
  • 1/2 cup salsa
Serves 4

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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