Swai Fish Tacos recipe

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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

Nutrition Info

516.7 calories
carbohydrate: 45.2 g
cholesterol: 81 mg
fat: 25.4 g
fiber: 8 g
protein: 29.3 g
saturatedFat: 8.4 g
servingSize: -
sodium: 520.8 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Divide swai and vegetables among tortillas. Sprinkle Monterey Jack cheese on top.

Recipe Yield

4 servings

Recipe Note

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!

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