Grilled Fish Tacos

Name: Grilled Fish Tacos
Yield: Serves 6
Cuisine: Mexican
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

Main Courses
Mexican
Fish & Seafood
Grilling & Barbecue

By David Pazmiño ･ Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV

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

SERVES 6

TIME 1¾ hours, plus 30 minutes marinating

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