Dinner: Swordfish Tacos

I made swordfish tacos last week for dinner is celebration of the summer-like weather. Tacos are great year round, however, I like to grill the swordfish outside and the dish is light and perfect for warm temperatures. (When it's cold, I saute fish and do this dish inside.)

I love this recipe...feel free to use all or some of the vegetables in the slaw--it's meant to be flexible. The chipolte  sauce is delicious and works really well in this dish.

Swordfish Tacos(or any firm fish)

Fish: 4-6 ounces per person

Grill any firm fish until done, let cool a bit, then crumble into small pieces

Tortillas

2 flour per person, grill lightly on grill or gas stove or heat in oven

Slaw

Red cabbage, thinly sliced or shredded

Red onion, thinly sliced or shredded

Tomatoes, cut into small chunks

Cucumber, sliced thin

Lettuce, thinly sliced or shredded

Avocado, cut into small chunks

Mix together and toss with some sauce, below

Recipe for the Chipolte Pepper Sauce (4-6 servings)

1 cup sour cream / Greek yogurt

1/2 cup mayo

1dried diced chipotle pepper soaked for 30 minutes (seeds removed) or powder

1 small garlic clove chopped

Zest of one lime and juice

2 Tablespoons of salsa

Salt   

Mix all ingredients 

To assemble: Put fish, slaw and extra sauce on each tortilla.