Sizzling Swordfish Fajitas

 

2

medium tomatoes, finely chopped (1 1/2 cups)

8

medium green onions, sliced (1/2 cup)

2

cloves garlic, finely chopped

1

small fresh jalapeño chile, finely chopped

2

tablespoons chopped fresh cilantro

2

tablespoons lime juice

1/2

teaspoon ground cumin

2

tablespoons lime juice

1

teaspoon vegetable oil

1/2

teaspoon coarsely ground pepper

1

lb swordfish or other firm texture fish steaks

6

Old El Paso® flour tortillas (8 inches in diameter), warmed

1 1/2

cups shredded lettuce (1/2 head)

1

small red bell pepper, finely chopped (1/2 cup)

• 1 In glass or plastic bowl, mix all salsa ingredients until well blended. Cover; refrigerate until serving time.
• 2 Set oven control to broil. Spray broiler pan rack with cooking spray. In small bowl, mix lime juice, oil and pepper; brush on fish. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 10 to 15 minutes, turning after 5 minutes, until fish flakes easily with fork.
• 3 Break fish into bite size pieces. Spoon 1/3 cup fish onto center of each tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end.