½bulbgarlicnot peeled, cloves pierced with a pairing knife
1-2tablespoonflavorless oilvegetable, or canola
salt & pepperto taste
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.
To pan fry: heat your oil in a pan over medium to medium-high heat and add in the pieces of fish. Cook the fish for 2 to 3 minutes per side until they are cooked through.To grill: cook over direct heat for about 2 to 3 minutes per side, until cooked through.
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.
Piercing the garlic cloves helps them cook through and makes them easy to peel after broiling.Heat the tortillas 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. See post for other heating methods.