Swai Fish Tacos Recipes

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FISH TACOS WITH CABBAGE AND LIME



Fish Tacos with Cabbage and Lime image

These healthy tacos are easy to prepare and filled with flavorful cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 pound boneless, skinless tilapia fillets, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup sour cream
1 lime, half finely zested and juiced, half cut into wedges
Hot sauce, such as Tabasco
12 corn tortillas
1/2 small head red cabbage, thinly sliced
1 cup fresh cilantro
1 small white onion, finely chopped

Steps:

  • Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
  • Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.

Nutrition Facts : Calories 440 g, Fat 15 g, Fiber 6 g, Protein 36 g

SWAI FISH TACOS



Swai Fish Tacos image

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!

Provided by ChefHouse

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 520.8 mg, Sugar 4.9 g

BAJA FISH TACOS



Baja Fish Tacos image

These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.

Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)

Categories     Dinner

Time 40m

Yield 4

Number Of Ingredients 18

5 cups (or one 10-ounce bag) shredded red cabbage
3 tablespoons minced red onion
½ cup fresh chopped cilantro
3 tablespoons cider vinegar
1½ teaspoons vegetable oil
½ teaspoon salt
¾ cup mayonnaise, best quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped
1 cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup beer
1½ pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
Lime wedges, for serving

Steps:

  • Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
  • Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
  • Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
  • In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
  • Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
  • Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
  • Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
  • Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
  • Note: Nutritional Information does not include the chipotle sauce.

Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg

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