Swordfish Tacos

• 1 lb 3/4-Inch-Thick Swordfish Steaks
• Olive Oil
• Warm Corn Tortillas
• Lime Wedges
• Thinly Sliced Cabbage
• Pico De Gallo; (see recipe below)
• Sour Cream

Instructions

1. 1

   Prepare barbecue (med-high heat) or preheat broiler.

2. 2

   Brush swordfish generously with olive oil and season with salt and pepper.

3. 3

   Grill or broil until cooked through, about 4 minutes per side.

4. 4

   Transfer steaks to plate and cut into chunks.

5. 5

   Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.

6. 6

   Pico de Gallo (about 3 cups) 2 lg.

7. 7

   tomatoes, diced 1 green onion bunch, thinly sliced 2 jalapeno chilies, seeded, diced 2 T.

8. 8

   olive oil 1 T.

9. 9

   red wine vinegar