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.
- 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
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 fish into small cubes.
Toss cabbage with remaining 2 tablespoons dressing. Spoon fish into tortillas and top with cabbage and salsa.
Per serving: 410 calories (170 from fat), 19g total fat, 3g saturated fat, 115mg cholesterol, 400mg sodium, 23g carbohydrates (3g dietary fiber, 3g sugar), 36g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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