• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Swordfish Tacos with Tomatillo Salsa

  • Recipe Submitted by on

Category: Tomatoes, Main Dish, Sauces, Fish

 Ingredients List

  • -----------------------------------SALSA-----------------------------------
  • 1 lb Fresh green tomatillos
  • 3 tb Finely chopped red onion
  • 1 Serrano chile; finely
  • -chopped, seeded if desired
  • Juice of 1 lime
  • 1/2 c Finely chopped cilantro
  • 1/4 ts Salt and black pepper; EACH


2 ts Olive oil
2 ts Fresh thyme; finely chopped
2 Cloves garlic; crushed
1/4 ts Salt and black pepper; EACH
1 lb Swordfish steak; (1 inch
-thick) skin removed
8 Fat-free (6 inch) flour or
-corn tortillas; warmed
2 c Shredded iceberg lettuce
1 c Diced plum tomatoes
1/4 c Chopped cilantro

Salsa: Husk tomatillos; wash under hot water. Puree in food processor or
blender. Pour into sieve set over small bowl; drain 3 minutes; discard
liquid. Transfer pulp to serving bowl; stir in onion, chile, lime juice,
cilantro, salt and pepper.

Tacos: In cup, combine oil, thyme, garlic, salt and pepper; rub over
swordfish. Prepare medium-hot fire on outdoor grill or preheat broiler.
Grill or broil fish 4-6 minutes per side, until just cooked through. Remove
to cutting board; let rest 3 minutes. Halve steak lengthwise; cut
cross-wise into 1/4" slices.

Place fish slices down center of each tortilla; top with lettuce, tomatoes
and cilantro; spoon on some salsa. Fold to form soft taco. Serve with extra

Serves 4.

Per serving; 380 calories, 6 grams fat, 30 mg. cholesterol, 615 mg. sodium

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