Add your Tomatillo (1.5 pound), Jalapeño Pepper (2), Yellow Onion (1), and Garlic (1/2 bulb) to a sheet pan. Lightly drizzle of oil and sprinkle with Salt and Pepper (to taste).
Broil for 5-7 minutes.
Peel the garlic, add tomatillos, jalapeños, onion, garlic, Vegetable Oil (1 tablespoon), Salt and Pepper (to taste), and Lime (1) to a food processor. Pulse until the mixture is your desired chunkiness.
Drizzle the Swordfish Fillet (1.5 pound) with Olive Oil (to taste), and sprinkle with Salt and Pepper (to taste). Make sure you get all the sides.
Cook in a non-stick pan over medium heat for 7-10 minutes, making sure to get all sides.
Layer your tacos as follows: 2 White Corn Tortilla (16), 1/8 of the Avocado (2), 1 piece of swordfish, and then 2 tablespoons of the tomatillo salsa. Serve with Lime (1) and Hot Sauce (to taste).