Ingredients
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2 tablespoons olive oil, divided
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1 onion, thinly sliced
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1 red bell pepper, sliced into thin strips
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1 jalapeno pepper, sliced into thin strips
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2 cloves garlic, minced
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4 (4 ounce) fillets swai fish, cut into 1-inch cubes
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2 tablespoons chili powder
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½ teaspoon sea salt
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½ teaspoon ground cumin
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¼ teaspoon coarsely ground black pepper
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12 corn tortillas, warmed
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1 cup shredded Monterey Jack cheese
Directions
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Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cook and stir onion, red bell pepper, jalapeño, and garlic in hot oil until slightly softened, about 4 minutes. Transfer vegetables to a plate and set aside.
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Heat remaining 1 tablespoon olive oil in the same pan. Cook swai in hot oil, stirring occasionally, for 2 minutes. Add chili powder, salt, cumin, and black pepper; cook and stir until fish is opaque in the center, 1 to 2 minutes. Return vegetables to the pan and cook until heated through.
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Divide fish and vegetables between tortillas. Sprinkle with Monterey Jack cheese.
Tips
You can substitute a banana pepper for the jalapeño pepper if desired.
Nutrition Facts (per serving)
| 517 | Calories |
| 25g | Fat |
| 45g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 517 | |
| % Daily Value * | |
| Total Fat 25g | 33% |
| Saturated Fat 8g | 42% |
| Cholesterol 81mg | 27% |
| Sodium 521mg | 23% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 8g | 29% |
| Total Sugars 5g | |
| Protein 29g | 59% |
| Vitamin C 48mg | 53% |
| Calcium 314mg | 24% |
| Iron 6mg | 31% |
| Potassium 692mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
