Notes: Shop for canned mole sauce (in cans or jars) in well-stocked supermarkets or Latino food markets. Purchase mole that requires additional liquid (see label), but use amount specified in step 1.
1/3 cup canned mole sauce
1 1/2 pounds boned, skinned swordfish
1/2 cup mayonnaise
8 corn tortillas (6 in.)
1 1/2 cups thinly shredded red or green cabbage
3/4 cup chopped tomatoes
How to Make It
In a bowl, mix mole and 1/3 cup water.
Rinse fish and pat dry; cut into 1-inch chunks and mix with mole sauce. Thread swordfish, pieces touching, onto thin metal skewers.
In a small bowl, mix mayonnaise with 2 tablespoons water.
Lay tortillas on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds), close lid on gas grill. Turn to heat both sides, 1 to 2 minutes total. When tortillas are hot, stack in a towel-lined basket to keep warm.
Lightly oil grill and lay skewers on it. Barbecue fish (close lid on gas grill) until opaque but moist-looking in center of thickest part (cut to test), about 8 minutes; turn once to cook evenly.
Put skewers on plates. To assemble each taco, top a tortilla with fish chunks, cabbage, tomatoes, mayonnaise mixture, and lime juice and salt to taste. Fold tortilla around filling to eat.
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