Grilled Swordfish Tacos With Tomatillo-Avocado Salsa

Ingredients

• 0.7 cup coarsely avocado mashed ( 1 medium avocado)
• 1 teaspoon chili powder 
• 1  chipotle chile 
• 6 6-inch corn tortillas ()
• 1  garlic clove halved
• 1 teaspoon ground cumin 
• 2 tablespoons juice of lemon 
• 2 teaspoons olive oil 
• 0.3 cup onion chopped
• 7 ounce salsa verde canned (such as Herdez)
• 0.5 teaspoon salt 
• 1.5 pounds swordfish steaks 
• 0.5 cup water boiling

Equipment

• food processor
• bowl
• grill
• grill pan

Directions

1. Combine boiling water and chipotle chile in a small bowl; cover and let stand 30 minutes or until soft.
2. Drain; discard stems, seeds, and membranes.
3. Combine chile, onion, and next 6 ingredients in bowl of food processor. Process until pured, scraping down sides of bowl occasionally.
4. Spread 1 teaspoon chipotle mixture on each side of swordfish steaks. Set aside remaining chipotle mixture.
5. Heat a grill pan over medium-high heat until hot.
6. Add fish, and grill 6 minutes on each side.
7. Cut fish into 1-inch cubes; combine fish with remaining chipotle mixture. Set aside.
8. Combine salsa verde and avocado.
9. Heat tortillas according to package directions. Spoon 2/3 cup fish mixture and 2 tablespoons salsa verde mixture into center of each tortilla. Fold tortilla in half.
10. Serve immediately.