Grilled Swordfish Tacos
Swordfish is rich and firm, making it a perfect choice for grilling. Tossing shredded cabbage with the same savory dressing used to baste the fish keeps preparation to a minimum. Feel free to add your favorite garnishes to the tacos; try diced avocado, a squeeze of lime, sliced radishes and cilantro.
1 1/2 pound swordfish steaks
4 tablespoons 365 Everyday Value Organic Chipotle Ranch Dressing or other spicy dressing, divided
2 cups shredded red or green cabbage, or a mix
8 soft corn tortillas,
warmed 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.
Recipe courtesy of Whole Foods