Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Fresh green tomatillos |
3 tablespoons | Finely chopped red onion |
1 \N | Serrano chile; finely chopped, seeded if desired |
\N \N | Juice of 1 lime |
½ cup | Finely chopped cilantro |
¼ teaspoon | Salt and black pepper; EACH |
2 teaspoons | Olive oil |
2 teaspoons | Fresh thyme; finely chopped |
2 \N | Cloves garlic; crushed |
¼ teaspoon | Salt and black pepper; EACH |
1 pounds | Swordfish steak; (1 inch thick) skin removed |
8 \N | Fat-free (6 inch) flour or corn tortillas; warmed |
2 cups | Shredded iceberg lettuce |
1 cup | Diced plum tomatoes |
¼ cup | Chopped cilantro |
SALSA
TACOS
Salsa: Husk tomatillos; wash under hot water. Puree in food processor or blender. Pour into sieve set over small bowl; drain 3 minutes; discard liquid. Transfer pulp to serving bowl; stir in onion, chile, lime juice, cilantro, salt and pepper.
Tacos: In cup, combine oil, thyme, garlic, salt and pepper; rub over swordfish. Prepare medium-hot fire on outdoor grill or preheat broiler.
Grill or broil fish 4-6 minutes per side, until just cooked through. Remove to cutting board; let rest 3 minutes. Halve steak lengthwise; cut cross-wise into ¼" slices.
Place fish slices down center of each tortilla; top with lettuce, tomatoes and cilantro; spoon on some salsa. Fold to form soft taco. Serve with extra salsa.
Serves 4.
Per serving; 380 calories, 6 grams fat, 30 mg. cholesterol, 615 mg. sodium Recipe by Executive Chef James Boyce, Loews Coronado Bay Resot, San Diego, Calif.
Recipe by: McCall's Magazine, June '97, Spa Specials Posted to MC-Recipe Digest V1 #1012 by Roberta Banghart <bobbi744@...> on Jan 15, 1998