Barbecued Fish Tacos

Healthycooking's picture

Mar. 05, 2011


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


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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 225Calories from Fat 61

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 512 mg21.33%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet