In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the swordfish and cook, turning occasionally, until it reaches an internal temperature of 145 ?F, about 5 minutes. Remove from the heat and add the orange zest, garlic, red bell pepper, and scallions. Cook, tossing, for 2 to 3 minutes, or until the peppers are lightly browned. Stir in the chile rellenos and sweet potato chips. Serve with the spicy orange chimichurri.