Swai Fish Tacos
- Yield: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 8 minutes
- Print
Ingredients
Tacos- 1/4 cup Lime juice
- 2 tsp Garlic powder
- 2 tsp Ground cumin
- 1 1/2 tsp Chili powder
- 1/4 tsp Salt
- 4 Swai fillets, 4 oz each
- 12 Corn tortillas
- 1 1/2 cup Shredded cabbage, or coleslaw mix
- 2 Roma tomatoes, chopped
- 1/4 cup Sour cream
- 1 Avocado
- 2 tsp Lime juice
- 1/8 tsp Garlic powder
- 1/8 tsp Chili powder
- 1/8 tsp Salt
Instructions
- In a shallow dish, combine ¼ cup lime juice, 2 tsp garlic powder, 2 tsp ground cumin, 1½ tsp chili powder, and ¼ tsp salt. Add swai fillets, turning to coat both sides. The marinade will be thick, so spoon it over the fish as needed to make sure it’s fully covered. Let sit at room temperature for 10–20 minutes.
- While the fish marinates, make the avocado cream. In a small bowl, mash 1 avocado, then stir in the ¼ cup sour cream, 2 tsp lime juice, ⅛ tsp garlic powder, ⅛ tsp chili powder, and ⅛ tsp salt. Set aside until ready to serve.
- Heat a non-stick skillet coated with cooking spray over medium heat. Cook the swai fillets for 4 minutes per side, until opaque and easily flaked with a fork.
- While the fish cooks, warm 12 corn tortillas in a separate non-stick skillet over medium heat, about 30 seconds per side.
- Spread each tortilla with avocado cream. Break the cooked fish into pieces and divide among the tortillas. Top with chopped tomatoes and cabbage.
Notes
Recipe adapted from MindysCookingObsession.com