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Grilled Fish Tacos
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Cuisine: Healthy Southwestern
Low cal: 
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
As a transplant from Southern California, I am a huge fan of fish tacos, a Baja regional favorite so popular they are sold in fast food outlets there. In the cooler months, I love to use Atlantan Andrew Lyons' method of frying cod for the filling. When it’s hot, take the recipe outdoors and fire up the grill. I also substituted swordfish steaks, which stand up to a hearty sauce and add meaty body when wrapped in a taco.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1-1 1/4 pounds swordfish steaks
1/2 cup mayonnaise
1/4 cup chopped capers
1/4 cup chopped cilantro
8 corn or flour taco-size tortillas, warmed
Instructions:
Preheat and lightly oil a grill. Lightly coat the fish with oil. Grill for 8 to 10 minutes, or until just done, turning once.
Meanwhile, in a bowl, combine mayonnaise, capers and cilantro.
When fish is done, cut into 1-inch strips. Spread sauce on tortillas and top with fish. Add more sauce, if desired.
Meanwhile, in a bowl, combine mayonnaise, capers and cilantro.
When fish is done, cut into 1-inch strips. Spread sauce on tortillas and top with fish. Add more sauce, if desired.
Notes:
I encourage using Lyons' presentation. He says: "We served everything on a platter with chopped tomatoes, lettuce and cilantro, which can be a side or added to the taco, and everyone made their own."
Nutrition:
Per serving: 258 calories (percent of calories from fat, 58), 16 grams protein, 12 grams carbohydrates, 1 gram fiber, 17 grams fat (3 grams saturated), 32 milligrams cholesterol, 223 milligrams sodium.
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