• Swordfish Tacos

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Swordfish Tacos


Bon Appétit, October 1992 Desiree Zamorano: Pasadena, California


Active time: 1 hr Start to finish: 1 1/2 hr


Makes 4 Servings.

1 pound 3/4-inch-thick swordfish steaks
Olive oil
Warm corn tortillas
Lime wedges
Thinly sliced cabbage
For Pico de Gallo:
2 large tomatoes, diced
1 green onion bunch, thinly sliced
2 jalapeo chilies, seeded, diced
2 tbsps olive oil
1 tbsp r

Cooking Instructions
Step 1 Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until just cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.
Step 2 Make the Pico de Gallo:
Step 3 Combine all ingredients in bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Store at room temperature.)