Swordfish Tacos

One of my friends politely mentioned to me that I haven’t written any food posts lately. The reason being, I have literally not cooked since my last food post. For the past few weeks, I have been either eating out or going without.  I have been so busy between traveling that I haven’t had the energy. Today I drove my hour and a half commute home with the window down. The sun was shining, and it was so glorious that I felt a sudden craving for fish tacos. I googled this recipe for swordfish tacos and picked up the ingredients on my way home.  It felt satisfying to cook again.  Hopefully it won’t be so long between posts next time. Enjoy!

{Green Onion, Tomato & Lime}

{Salt and Pepper the Swordfish and place on a cookie sheet with foil for easy clean up. Broil for 8 minutes/side if using frozen fish like I did, or 4 min/side for fresh}

{Chop the swordfish into squares to fill the tacos}

{A single serving of purple cabbage represents 20% of your Daily Recommended Intake of Vitamin A and 80% of your DRI for Vitamin C, so I used purple instead of white}

{homemade pico de gallo.  My friend Dey, from Michoacan would be proud}

{Fill and serve!}