Grilled Swordfish Tacos With Tomatillo-Avocado Salsa

• 1/2 cup boiling water
• 1 chipotle chile
• 1/4 cup chopped onion
• 1 garlic clove, halved
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1 1/2 pounds swordfish steaks
• 1 (7-ounce) can salsa verde (such as Herdez)
• 2/3 cup coarsely mashed avocado (about 1 medium avocado)
• 6 (6-inch) corn tortillas

1. Combine boiling water and chipotle chile in a small bowl; cover and let stand 30 minutes or until soft. Drain; discard stems, seeds, and membranes. Combine chile, onion, and next 6 ingredients in bowl of food processor. Process until pureed, scraping down sides of bowl occasionally. Spread 1 teaspoon chipotle mixture on each side of swordfish steaks. Set aside remaining chipotle mixture.
2. Heat a grill pan over medium-high heat until hot. Add fish, and grill 6 minutes on each side. Cut fish into 1-inch cubes; combine fish with remaining chipotle mixture. Set aside.
3. Combine salsa verde and avocado. Heat tortillas according to package directions. Spoon 2/3 cup fish mixture and 2 tablespoons salsa verde mixture into center of each tortilla. Fold tortilla in half. Serve immediately.

boiling water, chile, onion, garlic, ground cumin, chili powder, salt, lemon juice, olive oil, swordfish steaks, salsa verde, avocado, corn tortillas

Taken from www.myrecipes.com/recipe/grilled-swordfish-tacos-with-tomatillo-avocado-salsa (may not work)