with Chipotle Sour Cream
In small bowl, combine oil, lime juice (reserving 1 tablespoon), 2 tablespoons cilantro, 1 teaspoon cumin and chili powder. Place swordfish in a shallow dish; pour marinade over fish. Let stand 30 minutes.
Prepare grill to medium heat. Remove fish from marinade; discard marinade. Place fish on grill; grill, turning once, until fish flakes easily with a fork (about 10 minutes per inch of thickness).
Meanwhile, in small bowl, combine sour cream, reserved lime juice, remaining cilantro, remaining cumin, chipotle peppers and lime zest; salt and pepper to taste.
Break up fish and divide among tortillas. Top with lettuce, tomatoes, avocados, cheese and chipotle sour cream.
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