- 1 pound swordfish fillet
- 1/4 cup taco sauce
- 4 (8 inch) corn or flour tortillas
- 2 cups torn leaf lettuce
- 1/2 cup sliced scallions
- 1/2 cup shredded reduced-fat Monterey Jack cheese
- 1/2 cup nonfat salsa
- 1/2 cup nonfat sour cream
- 1 lime
- Coat a grill rack with nonstick spray. Preheat the grill.
- Brush the swordfish with 1/4 cup (60 mL) of the taco sauce and place on the hot grill. Grill 4 inches (11 cm) from the heat for 5 minutes per side per 1 inch (2.5 cm) thickness of fish, or until the fish is opaque and flakes easily when tested with a fork. Transfer to a medium bowl and flake with fork. Add the remaining 1 tablespoon (15 mL) of taco sauce and toss to coat.
- Wrap the tortillas in plastic wrap and microwave on high power for 1 minute to soften. Place the tortillas on a flat surface. Divide the lettuce among them, arranging it in a row in the center of each. Top with the fish. Sprinkle with the scallions and Monterey Jack. Top with the salsa and sour cream.
- Cut the lime into quarters and squeeze the juice over the filling. Fold the tortillas around the filling to enclose it.