Grilled Fish Tacos | America's Test Kitchen

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 wedge