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
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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