Title: Swordfish Tacos
Categories: Seafood
Yield: 1 Servings

1	lb	3/4-inch-thick swordfish ste
		Olive oil
		Warm corn tortillas
		Lime wedges
		Thinly sliced cabbage
		Pico de gallo; (see recipe b
		Sour cream

Prepare barbecue (med-high heat) or preheat broiler. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until cooked through, about 4 minutes per side. Transfer steaks to plate an cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.

Pico de Gallo (about 3 cups) 2 lg. tomatoes, diced 1 green onion bunch, thinly sliced 2 jalapeno chilies, seeded, diced 2 T. olive oil 1 T. red wine vinegar

Combine all ingredients in bowl. Season to taste with salt. (Can be prepare 6 hours ahead. Store at room temperature.

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