Swordfish with Achiote and Orange

• 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

1. Mix all the ingredients except for the fish, oil, tortillas, and garnish in a large bowl.
2. Toss the fish cubes in the mixture and marinate for at least 3 hours.
3. Remove the fish from the marinade, shaking off any excess liquid; discard the marinade.
4. In a large, heavy skillet, heat the oil over medium-high heat and saute the fish on all sides until cooked through, about 7 minutes.
5. To serve, lay the tortillas side by side, open face and overlapping on a platter.
6. Divide the shredded lettuce and filling equally between the tortillas and top with salsa and a squeeze of fresh lime.
7. Grab, fold, and eat right away.
8. Or build your own taco: lay a tortilla, open face, in one hand.
9. Add some shredded lettuce, spoon on some filling, and top with salsa and a squeeze of fresh lime.
10. Fold, and eat right away.

orange juice, oregano, garlic, chile, achiote paste, kosher salt, freshly ground black pepper, ground allspice, lemoninfused olive oil, cilantro, chile, lime juice, sugar, swordfish fillets, vegetable oil, corn tortillas, lime wedges

Taken from www.epicurious.com/recipes/food/views/swordfish-with-achiote-and-orange-393995 (may not work)