Try this grilled swordfish taco recipe, perfect for summer. Serves 4.
- 1 & 1/2 lbs of swordfish steaks
- 4 tablespoons of chipotle ranch
- 2 cups of shredded cabbage
- 8 warmed soft corn tortillas
- 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 flesh 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, (3 g dietary fiber, 3g sugar), 36g protein.