Categories: Fish


  • 2 tablespoons olive oil
  • 1 onion, sliced thin
  • 1 red pepper, sliced into thin strips
  • 1 jalapeno or banana pepper, sliced into thin strips
  • 4 Swai fillets cut into 1 inch cubes
  • 2 tablespoons chile powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper, coarsely ground
  • 2 garlic cloves, minced
  • 2 tablespoons peanut oil
  • 12 corn tortillas
  • 1 cup Monterey Jack cheese, shredded


    • Heat 1 tablespoon of oil in a sauté pan. Sauté vegetables over medium high heat for 4 minutes. Remove vegetables from the pan and reserve.
    • Add remaining olive oil to sauté pan. Place fish in sauté pan. Cook 2 minutes. Add spices and continue to cook for 1-2 minutes.
    • Add vegetables back to the pan with the fish.
    • In a straight sided sauté pan add peanut oil and heat until approx. 350 degrees. Add tortillas one at a time and cook 1-2 minutes. Immediately from the hot oil place the wrap over a rolling pin to form a curved shape.
    • Serve with toppings and cheese.

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