Step 1 (10 min) Make the marinade by blending all marinade ingredients. It should be quite easy to pour. Add water if the mixture doesn't pour easily.

Step 2 (2-3 hours) Place the swordfish steaks and marinade into a large container or large bag. Mix well to ensure the shrimp are fully covered.

Step 3 (10 min) Cook the swordfish over charcoal at high heat. You can cook in a pan on a stove, directly on a plancha alternatively.

Step 4 Pull the swordfish off of the grill/stove/plancha. Cube the meat into 1inch/2.5cm chunks.

To Serve Serve in fresh, high quality corn or flour tortillas that have been warmed on a flat top them allowed to steam for a few minutes in a tortilla warmer. Top with a lot of pickled red onions, thinly sliced jalapenos, and crema. Dont forget to the lime wedges!

Swordfish is an under-utilized fish in my opinion. Its true it has a more fishy flavor than many prefer, but its fun to cook and the texture is more similar to chicken than it is other fish. It holds up to more robust flavor combos than other fish options which makes it fun to olay with toppings options. Swordfish has a larger margin of error when cooking than other, more delicate fish options.

Note: The tequila can be replaced with water or stock if you prefer. Keep in mind that the alcohol completely cooks off, so its perfectly fine to serve to children.