Sizzling Swordfish Fajitas

Broiled swordfish steaks and a fresh spicy salsa make these seafood wraps sizzle with flavor.

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Prep Time 20 min
Total Time 35 min
Servings 6

Ingredients

Fresh Spicy Salsa

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

Fajitas

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)

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Directions

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.

EXPERT TIPS

Expert Tips

The torpedo-shaped swordfish gets its name from the long, flat sword-like bill that projects out of the upper part of the jaw. It uses the “sword” to attack its prey and, believe it or not, an occasional ship!

Warm tortillas by heating them in an ungreased skillet over medium heat 15 to 30 seconds, turning at least once. Or wrap several tortillas in dampened microwavable paper towels and microwave on High 20 to 30 seconds or until warm.

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