Grilled Fish Tacos

Name: Grilled Fish Tacos
Ingredients: 3 tablespoons vegetable oil; 1 tablespoon ancho chile powder; 2 teaspoons chipotle chile powder; 1 teaspoon dried oregano; 1 teaspoon ground coriander; 2 garlic cloves, minced; Salt; 2 tablespoons tomato paste; 1/2 cup orange juice; 6 tablespoons lime juice (3 limes); 2 pounds skinless swordfish steaks, 1 inch thick, cut lengthwise into 1-inch-wide strips; 1 pineapple, peeled, quartered lengthwise, cored, and each quarter halved lengthwise; 1 jalapeño chile; 18 (6-inch) corn tortillas; 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces; 2 tablespoons minced fresh cilantro, plus extra for serving; 1/2 head iceberg lettuce (4 1/2 ounces), cored and thinly sliced; 1 avocado, halved, pitted, and sliced thin; Lime wedges

"For a fish taco with fresh, bold flavors, we looked to the Yucatán Peninsula and the Pacific Coast for inspiration and fired up the grill. For simplicity we opted for skinless fillets instead of the traditional whole butterflied fish, and meaty swordfish held up better on the grill than flaky… read more..."

INGREDIENTS

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3 tablespoons vegetable oil

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1 tablespoon ancho chile powder

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2 teaspoons chipotle chile powder

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1 teaspoon dried oregano

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1 teaspoon ground coriander

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2 garlic cloves, minced

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Salt

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2 tablespoons tomato paste

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1/2 cup orange juice

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6 tablespoons lime juice (3 limes)

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2 pounds skinless swordfish steaks, 1 inch thick, cut lengthwise into 1-inch-wide strips

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1 pineapple, peeled, quartered lengthwise, cored, and each quarter halved lengthwise

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1 jalapeño chile

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18 (6-inch) corn tortillas

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1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces

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2 tablespoons minced fresh cilantro, plus extra for serving

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1/2 head iceberg lettuce (4 1/2 ounces), cored and thinly sliced

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1 avocado, halved, pitted, and sliced thin

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Lime wedges

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