Swordfish tacos with lime and cilantro

• 3/4 cup black olives pitted, chopped
• 2 each tomatoes seeded and diced, plus 1/2 cup chopped
• 3 each scallions, spring or green onions thinly sliced
• 1/2 each jalapeno pepper seeded and minced (optional)
• 4 tablespoons lime juice fresh
• 1 teaspoon lime zest grated
• 1 tablespoon rice vinegar
• 3 tablespoons olive oil, extra-virgin
• 4 tablespoons cilantro chopped fresh
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small romaine lettuce thinly sliced, about 3 cups
• 1 cup radishes coarsely grated
• 1/2 each sweet red bell peppers roasted and seeded
• 1 teaspoon chili powder
• 1 teaspoon cumin ground
• 12 small corn tortillas (6-inch)
• 1 3/4 pounds swordfish steaks or fillets, cut into 1-inch cubes

1. In a bowl, combine the olives, diced tomatoes, green onions, jalapeno (if using), 2 tablespoons of the lime juice, the lime zest, vinegar, 2 tablespoons of the olive oil, 2 tablespoons of the cilantro, the salt and pepper.
2. Toss gently until all the ingredients are evenly distributed.
3. Cover and refrigerate until ready to use.
4. Place the romaine and radishes in separate bowls, cover and refrigerate until ready to use.
5. Cut the roasted bell pepper half into chunks.
6. In a blender or food processor, combine the roasted pepper, 1/2 cup chopped tomato, 1/4 teaspoon of the chili powder, 1/4 teaspoon of the cumin and the remaining 2 tablespoons lime juice.
7. Pulse to puree.
8. Stir in the remaining 2 tablespoons cilantro and set aside.
9. Preheat the oven to 300 F.
10. Wrap the tortillas in aluminum foil and warm in the oven for about 10 minutes.
11. Remove from the oven and keep warm.
12. Raise the oven temperature to 400F (200C).
13. In a bowl, toss the swordfish cubes with the remaining 1 tablespoon olive oil, 3/4 teaspoon chili powder and 3/4 teaspoon cumin.
14. Arrange the fish in a single layer on a baking sheet and bake until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes.
15. To serve, place 2 tortillas on each individual plate.
16. Divide the tomato-olive mixture evenly among the tortillas and top with equal portions of the fish.
17. Add some lettuce and radishes to each and drizzle with lime-cilantro sauce.
18. Serve immediately.

black olives, tomatoes, scallions, jalapeno pepper, lime juice fresh, lime zest, rice vinegar, olive oil, cilantro, salt, black pepper, romaine lettuce, sweet red bell peppers, chili powder, cumin ground, corn tortillas, swordfish

Taken from recipeland.com/recipe/v/swordfish-tacos-lime-cilantro-48970 (may not work)