Simple Swai Fish Tacos Recipe
Looking for a 25-minute weeknight win? These Simple Swai Fish Tacos use everyday ingredients and a quick-prep marinade that packs a punch. We skip the messy breading and cook the mild swai fillets in a skillet for a light, flaky finish that’s ready in just 4 minutes per side. Served with a velvety avocado cream and a fresh crunch of cabbage and tomatoes, these tacos prove that delicious doesn't have to be difficult. Perfect for busy nights when you need a no-stress meal that everyone will love!
Servings: 4 servings of 3 tacos each
Calories: 470kcal
Ingredients
For the fish tacos:
- ¼ cup lime juice
- 2 teaspoon garlic powder
- 2 teaspoon ground cumin
- 1 ½ teaspoon chili powder
- ¼ teaspoon salt
- 4 swai fillets 4 ounces each
- 12 corn tortillas
- 1 ½ cup shredded cabbage or coleslaw mix
- 2 roma tomatoes chopped
For the avocado cream:
- ¼ cup sour cream
- 1 avocado
- 2 teaspoons lime juice
- ⅛ teaspoon garlic powder
- ⅛ teaspoon chili powder
- ⅛ teaspoon salt
Instructions
- Marinate the Fish: Combine the lime juice, garlic powder, ground cumin, chili powder, and salt in a shallow dish, such as a pie plate. Add the swai fillets, turning to coat both sides. Since the marinade will be thick, spoon it over the fillets if necessary to ensure they are fully covered. Let the fish marinate on the counter for 10–20 minutes to allow the flavors to penetrate the mild white fish.¼ cup lime juice, 2 teaspoon garlic powder, 2 teaspoon ground cumin, 1 ½ teaspoon chili powder, ¼ teaspoon salt, 4 swai fillets
- Prepare the Avocado Cream: Combine all of the ingredients for the avocado cream in a small bowl. Set the bowl aside until you are ready to serve.¼ cup lime juice, ¼ cup sour cream, 1 avocado, 2 teaspoons lime juice, ⅛ teaspoon garlic powder, ⅛ teaspoon chili powder, ⅛ teaspoon salt
- Cook the Swai: Place the fish in a non-stick skillet sprayed with cooking spray over medium heat. Cook for 4 minutes per side, or until the fillets are opaque and flake easily with a fork.
- Warm the Tortillas: While the fish is cooking, heat a small non-stick skillet over medium heat and warm the tortillas for about 30 seconds on each side.12 corn tortillas
- Assemble and Serve: Spread each warmed tortilla with a generous layer of the avocado cream. Break the cooked fish into small pieces and divide them among the tortillas. Top the tacos with fresh cabbage and tomatoes.1 ½ cup shredded cabbage or coleslaw mix, 2 roma tomatoes
Notes
Toppings: Cabbage and tomato amounts are approximate, as we don't measure them for this recipe.
Avocado Cream: I don't measure the sour cream; I just eyeball it and try to use about the same amount of sour cream as I have avocado.
Leftovers: These are best enjoyed fresh, but you can store the components separately in the fridge and reheat the fish in a skillet or microwave.
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Nutritional information is approximate.
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Nutrition
Serving: 3tacos | Calories: 470kcal | Carbohydrates: 46g | Protein: 41g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 372mg | Potassium: 1112mg | Fiber: 10g | Sugar: 4g | Vitamin A: 711IU | Vitamin C: 24mg | Calcium: 130mg | Iron: 3mg