• Heat oven to 300°. Wrap tortillas in aluminum foil and place in oven.

  • In a medium bowl, combine next 4 ingredients. Add 1/8 tsp each salt and pepper; toss to coat.

  • Combine chili powder and 1/4 tsp salt. Pat sword fish dry and sprinkle salt mixture evenly over both sides.

  • Meanwhile, heat oil in an oven-safe stainless steel skillet over medium-high. Add fish and cook 2 to 3 minutes; flip and cook 1 to 2 minutes, until sides are nearly opaque. Transfer to oven and bake 6 minutes, until just cooked through. Remove fish and tortillas.

  • Transfer fish to a cutting board and let rest 3 minutes. Slice thinly. Divide slices evenly among tortillas. Top each with 2 tsp salsa verde and some cabbage slaw.

Nutrition Facts

313 calories; 12 g total fat; 448 mg sodium. 29 g carbohydrates; 23 g protein;