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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.