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TACOS

Swai Fish Tacos

Serves 4 · 30 minutes

Why this recipe works

Swai is mild, so a short spice rub and a hot pan do the seasoning. Cutting it into strips gives every piece a browned edge without drying the center.

Substitutions

Catfish or snapper strips. Catfish tastes a little stronger. Snapper needs the same doneness check.

Ingredients

• 1 1/4 pounds swai fillets, cut into strips
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• 8 small corn or flour tortillas
• 2 cups shredded green cabbage
• 1/4 cup plain yogurt
• 1 tablespoon lime juice
• A handful of cilantro leaves
• Lime wedges

Steps

1. Toss the swai with chili powder, cumin, and salt.
2. Stir the yogurt and lime juice together.
3. Heat the oil in a skillet over medium-high. Sear the strips until browned and the center reads about 145 F, about 2 to 3 minutes per side.
4. Warm the tortillas in a dry skillet. Fill them with fish, cabbage, cilantro, and a spoon of the yogurt. Serve with lime.

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