In a bowl, combine the olives, diced tomatoes, green onions, jalapeno, 2 tbsp. of the limejuice, the lime zest, vinegar, 2 tbsp. of the olive oil, 2 tbsp. of the cilantro, the salt and pepper. Toss gently until all the ingredients are evenly distributed. Cover and refrigerate until ready to use. Place the romaine and radishes in separate bowls, cover and refrigerate until ready to use. Cut the roasted bell pepper half into chunks. In a blender or food processor, combine the roasted pepper, 1/2 cup chopped tomato, 1/4 tsp. of the chili powder, 1/4 tsp. of the cumin and the remaining 2 tbsp. limejuice. Pulse to puree. Stir in the remaining 2 tbsp. cilantro and set aside. Preheat the oven to 300 degrees. Wrap the tortillas in aluminum foil and warm in the oven for about 10 minutes. Remove from the oven and keep warm. Raise the oven temperature to 400 degrees. In a bowl, toss the swordfish cubes with the remaining 1 tbsp. olive oil, 3/4 tsp. chili powder and 3/4 tsp. cumin. 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. To serve, place 2 tortillas on each individual plate. Divide the tomato-olive mixture evenly among the tortillas and top with equal portions of the fish. Add some lettuce and radishes to each and drizzle with lime-cilantro sauce and serve immediately.