Swordfish Tacos

• 1 pound 3/4-inch-thick swordfish steaks
• Olive oil
• Warm corn tortillas
• Lime wedges
• Thinly sliced cabbage
• 2 large tomatoes, diced
• 1 green onion bunch, thinly sliced
• 2 jalapeno chilies, seeded, diced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Sour cream

1. Prepare barbecue (medium-high heat) or preheat broiler.
2. Brush swordfish generously with olive oil and season with salt and pepper.
3. Grill or broil until just cooked through, about 4 minutes per side.
4. Transfer steaks to plate and cut into chunks.
5. Serve swordfish with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.
6. Combine all ingredients in bowl.
7. Season to taste with salt.
8. (Can be prepared 6 hours ahead.
9. Store at room temperature.)

olive oil, corn tortillas, wedges, cabbage, tomatoes, green onion, jalapeno chilies, olive oil, red wine vinegar, sour cream

Taken from www.epicurious.com/recipes/food/views/swordfish-tacos-2497 (may not work)