Barbecued Fish Tacos
|Swordfish fillet||1 Pound|
|Taco sauce||1 Cup (16 tbs)|
|Corn tortillas/Flour tortillas||4|
|Leaf lettuce||2 Cup (32 tbs), shredded|
|Scallions||1⁄2 Cup (8 tbs), chopped|
|Shredded reduced fat monterey jack cheese||1⁄2 Cup (8 tbs)|
|Fat free salsa||1⁄2 Cup (8 tbs)|
|Non fat sour cream||1⁄2 Cup (8 tbs)|
Coat a grill rack with no-stick spray.
Preheat the grill.
Brush the swordfish with 1/4 cup of the taco sauce and place on the hot grill.
Grill 4" from the heat for 5 minutes per side per 1" thickness offish, or until the fish is opaque and flakes easily when tested with a fork.
Transfer to a medium bowl and flake with a fork.
Add the remaining 1 tablespoon taco sauce and toss to coat.
Wrap the tortillas in plastic wrap and microwave on high power for 1 minute to soften.
Place the tortillas on a flat surface.
Divide the lettuce among them, arranging it in a row in the center of each.
Top with the fish.
Sprinkle with the scallions and Monterey Jack.
Top with the salsa and sour cream.