Fantastic new recipe we discovered when we were looking for a way to use some swai we found on sale at the market. The fish is sturdy enough to hold up to sauteeing and really absorbs the flavors perfectly for a great fish taco!
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
517 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon oil in a saute pan over medium-high heat. Cook and stir onion, red bell pepper, jalapeno, and garlic until slightly softened, about 4 minutes. Transfer to a plate and set aside.
Step 2
Heat remaining oil in the same pan. Add swai; cook for 2 minutes. Add chili powder, salt, cumin, and pepper; cook until swai is coated and opaque in the center, 1 to 2 minutes. Return vegetables to the pan.
Step 3
Divide swai and vegetables among tortillas. Sprinkle Monterey Jack cheese on top.
Ingredients
1 cup shredded Monterey Jack cheese
2 cloves garlic, minced
2 tablespoons chili powder
1 onion, thinly sliced
½ teaspoon ground cumin
2 tablespoons olive oil, divided
1 red bell pepper, sliced into thin strips
¼ teaspoon coarsely ground black pepper
½ teaspoon sea salt
12 corn tortillas, warmed
1 jalapeno pepper, sliced into thin strips
4 (4 ounce) fillets swai fish, cut into 1-inch cubes
