Swordfish Tacos with Tomatillo Salsa
| Yield: | 4 Servings |
| Categories: | Main Dishes, Tomatoes, Fish, Sauces |
| SALSA | ||
| 1 | lb | Fresh green tomatillos |
| 3 | tb | Finely chopped red onion |
| 1 | Serrano chile; finely chopped, seeded if desired | |
| Juice of 1 lime | ||
| 1/2 | c | Finely chopped cilantro |
| 1/4 | ts | Salt and black pepper; EACH |
| TACOS | ||
| 2 | ts | Olive oil |
| 2 | ts | Fresh thyme; finely chopped |
| 2 | Cloves garlic; crushed | |
| 1/4 | ts | Salt and black pepper; EACH |
| 1 | lb | Swordfish steak; (1 inch thick) skin removed |
| 8 | Fat-free (6 inch) flour or corn tortillas; warmed | |
| 2 | c | Shredded iceberg lettuce |
| 1 | c | Diced plum tomatoes |
| 1/4 | c | Chopped cilantro |
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