Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***salsa***
   1      pound         fresh green tomatillos
   3      tablespoons   finely chopped red onion
   1                    serrano chile -- finely chopped
                        - seeded if desired
   1                    lime -- juice of
     1/2  cup           finely chopped cilantro
     1/4  teaspoon      salt and black pepper -- each
                        ***tacos***
   2      teaspoons     olive oil
   2      teaspoons     fresh thyme -- finely chopped
   2      cloves        garlic -- crushed
     1/4  teaspoon      salt and black pepper -- each
   1      pound         swordfish steak -- (1 inch thick)
                        - skin removed
   8                    fat-free -- (6 inch) flour or
                        -- corn tortillas - warmed
   2      cups          shredded iceberg lettuce
   1      cup           diced plum tomatoes
     1/4  cup           chopped cilantro

Preparation:

Salsa: Husk tomatillos; wash under hot water. Puree in food processor or blender. Pour into sieve set over small bowl; drain 3 minutes; discard liquid. Transfer pulp to serving bowl; stir in onion, chile, lime juice, cilantro, salt and pepper. Tacos: In cup, combine oil, thyme, garlic, salt and pepper; rub over swordfish. Prepare medium-hot fire on outdoor grill or preheat broiler. Grill or broil fish 4-6 minutes per side, until just cooked through. Remove to cutting board; let rest 3 minutes. Halve steak lengthwise; cut cross-wise into 1/4" slices. Place fish slices down center of each tortilla; top with lettuce, tomatoes and cilantro; spoon on some salsa. Fold to form soft taco. Serve with extra salsa. Recipe by Executive Chef James Boyce, Loews Coronado Bay Resort, San Diego, Calif.