Swordfish with Achiote and Orange Recipe | Epicurious

Ingredients

• 1/2 cup fresh orange juice
• 2 teaspoons dried Mexican oregano, toasted and ground (page 161)
• 1 1/2 tablespoons chopped garlic
• 1 habanero chile, seeded and chopped
• 3 teaspoons achiote paste (page 149)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice, ground
• 1 tablespoon lemon-infused olive oil (page 162)
• 2 tablespoons chopped fresh cilantro leaves
• 1 Fresno chile, seeded and chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon sugar
• 2 pounds boneless, skinless swordfish fillets, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
• Garnish: Shredded lettuce and lime wedges