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Barbecued Fish Tacos Recipe
|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)|
Calories 225 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 37.9 mg
Sodium 512.9 mg21.4%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2.5 g10.2%
Sugars 1 g
Protein 20 g39.3%
Vitamin A 29.7% Vitamin C 15.9%
Calcium 12.5% Iron 10.4%
*Based on a 2000 Calorie diet
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.