Prepare the marinade for the fish by combining olive oil, juice, and zest of one lime, chili powder, garlic powder, and onion powder in a glass food storage container or a plastic gallon size bag.  Add the swordfish and massage to infuse with the marinade.  Allow the fish to marinate in the refrigerator for one hour.

While the fish is marinating, prepare the mango avocado salsa.

In a small bowl combine the diced mango, diced avocado, minced jalapeno, diced red bell pepper, diced red onion and minced mint.  Stir to mix well.   Add the juice of one lime and 1 tablespoon of olive oil.  Season with salt and pepper to taste.

Heat the grill to medium-high heat.  Oil the cleaned grates with an oat-coated paper towel.  Add the swordfish and grill 5 minutes on each side until the fish is opaque and firm.

Add the tortillas to the grill the last 2 minutes of grilling time to heat.

Remove the swordfish from the grill and slice it against the grain for the tacos.

Assemble the tacos by layering the swordfish and mango avocado salsa on the toasted tortillas.  Serve with extra salsa on the side for a delicious meal the whole family with love!