We love fish tacos...except when they are made with a heavy batter coating and deep fried.  Watcharee Limanon created this grilled swordfish taco recipe that is healthy and delicious.  You can have it on the table in 15-minutes or less.  Use your favorite pre-washed micro-greens and alfalfa sprouts to add crunch.  Sliced avocado adds a creaminess to the dish without all of the unhealthy sauces that come with most restaurant fish taco dishes.  You'll love it!

Ingredients

• 1 lb. 3/4-inch-thick swordfish steaks
• 1 jar WATCHAREE’S Thai Peanut Sauce
• 3 tbsp oil
• 2 packages organic micro greens
• 1 package organic purple daikon, radish, amaranth (optional)
• 1 package organic alfalfa sprouts
• 2 ripe avocados, cut into small chunks
• 2 limes, cut into wedges
• 4 Tablespoons roasted peanuts (optional)
• 1 package whole wheat or corn tortillas

Preparation

1. Preheat a grilled pan or grill
2. Brush swordfish with oil and grill about 4-5 minutes per side until cooked through
3. Transfer swordfish to a cutting board and cut into chucks
4. Assemble microgreens, alfalfa sprouts, avocado and grilled swordfish in each taco
5. To serve, drizzle each taco with WATCHAREE’S Thai Peanut Sauce
6. Sprinkle ground peanuts and squeeze lime on top of each taco (optional)

Serves 4

Photo and recipe reprinted with the permission of Watcharee Limanon