Description
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!
Ingredients
- 2 tablespoons olive oil, divided
- 1 onion, thinly sliced
- 1 red bell pepper, sliced into thin strips
- 1 jalapeno pepper, sliced into thin strips
- 2 cloves garlic, minced
- 4 (4 ounce) fillets swai fish, cut into 1-inch cubes
- 2 tablespoons chili powder
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ teaspoon coarsely ground black pepper
- 12 corn tortillas, warmed
- 1 cup shredded Monterey Jack cheese
Instructions
- 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.
- 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.
- Divide swai and vegetables among tortillas. Sprinkle Monterey Jack cheese on top.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4