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Grilled Swordfish Tacos With Tomatillo-Avocado Salsa

Yield 6 servings (serving size: 1 tortilla)
Tomatillos are the base for salsa verde. The tomatillo is a fruit that looks like a small green tomato but is encased in a thin, parchmentlike husk.


  • 1/2 cup boiling water
  • 1 chipotle chile
  • 1/4 cup chopped onion
  • 1 garlic clove, halved
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 1/2 pounds swordfish steaks
  • 1 (7-ounce) can salsa verde (such as Herdez)
  • 2/3 cup coarsely mashed avocado (about 1 medium avocado)
  • 6 (6-inch) corn tortillas

Nutrition Information

  • calories 255
  • fat 9.4 g
  • satfat 2.0 g
  • protein 24.6 g
  • carbohydrate 16.4 g
  • cholesterol 44 mg
  • iron 2.7 mg
  • sodium 707 mg
  • caloriesfromfat 33 %
  • fiber 2.6 g
  • calcium 59 mg

How to Make It

  1. Combine boiling water and chipotle chile in a small bowl; cover and let stand 30 minutes or until soft. Drain; discard stems, seeds, and membranes. Combine chile, onion, and next 6 ingredients in bowl of food processor. Process until puréed, scraping down sides of bowl occasionally. Spread 1 teaspoon chipotle mixture on each side of swordfish steaks. Set aside remaining chipotle mixture.

  2. Heat a grill pan over medium-high heat until hot. Add fish, and grill 6 minutes on each side. Cut fish into 1-inch cubes; combine fish with remaining chipotle mixture. Set aside.

  3. Combine salsa verde and avocado. Heat tortillas according to package directions. Spoon 2/3 cup fish mixture and 2 tablespoons salsa verde mixture into center of each tortilla. Fold tortilla in half. Serve immediately.

Oxmoor House Healthy Eating Collection