Grilled lean swordfish instead of the traditional ground beef cuts down on the fat considerably. Serve these tacos with fresh fruit.

Serves 4

Ingredients needed to make Barbecued Fish Tacos

1 pound swordfish fillet
¼ cup + 1 tablespoon taco sauce
4 corn or flour tortillas ( 8” diameter)
2 cups shredded lettuce
½ cup chopped scallions
½ cup shredded reduced fat Monterey jack cheese
½ cup nonfat salsa
½ cup nonfat sour cream
1 lime

Directions to make Barbecued Fish Tacos

Coat a grill rack with nonstick spray. Preheat grill

Brush the swordfish with ¼ cup of the taco sauce and place on the hot grill. Grill 4” from the heat for 5 minutes a side per 1” thickness of fish, or until the fish is opaque and flakes easily when tested with a fork. Transfer to medium bowl and flake with a fork. Add the remaining 1 tablespoon taco sauce and toss to coat

Wrap the tortillas in plastic wrap