-
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.
