Grilled Swordfish Tacos With Tomatillo-Avocado Salsa

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Oxmoor House


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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

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