Grilled Fish Tacos | America's Test Kitchen

Name: Grilled Fish Tacos | America's Test Kitchen
Total time: 135 min
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

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For a fish taco that doesn’t require the mess of deep frying, we turned to the grill.

Keywords

Fish & Seafood
Mexican
Grilling & Barbecue
Main Courses

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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