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

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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.

SERVES6

TIME1¾ hours, plus 30 minutes marinating

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WHY THIS RECIPE WORKS

For a fish taco with fresh, bold flavors, we looked to the Yucatán Peninsula and the Pacific Coast for inspiration and fired up the grill. For simplicity we opted for skinless fillets instead of the traditional whole butterflied fish, and m...

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