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Barbecued Fish Tacos

Healthycooking's picture
Ingredients
  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)
  Lime 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Dish: 
Dry Curry
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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