2avocadosremove the skin and seed, then smash up in a bowl
1limequartered, for serving
1 ½lbs.tomatilloshusked, cleaned, and cut in half
2jalapeños stem removed and cut in half
1small red or yellow onion quartered
½bulb garliccloves pierced with a pairing knife
1-2tablespoonavocado oilvegetable, or canola
salt & pepper
Add the tomatillos, jalapenños, onion, and unpeeled garlic cloves to a sheet pan. Lightly drizzle with avocado oil and sprinkle with salt and pepper.
Broil for 5-7 minutes.
Peel the garlic. Add all the ingredients to a food processor. Add the juice of ½ lime. Pulse until the mixture is your desired chunkiness. Taste and adjust for lime, salt & pepper.
Drizzle the swordfish with avocado oil, and sprinkle with salt and pepper. Make sure you get all the sides.
Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.
Layer your tacos as follows: 2 tortillas, ⅛ of the avocado mixture, 1 piece of swordfish, and then ~2 tablespoon of the tomatillo salsa. Serve with lime wedges and hot sauce.
You can easily grill the swordfish instead, too.Piercing the garlic cloves makes them easy to peel after broiling.The biggest taco mistake you can make is forgetting to heat up the tortillas before serving. Heat them for a few minutes on the stovetop or in the oven before serving. I heat them directly on the stovetop flame, flipping them 4-6 times.