Thursday, February 21, 2013

Quick & Easy Swai Tacos

This recipe is one of my favorites lately. Hopefully my hubby's not sick of these because I think I've made them 3 times in the past few weeks ... not to mention all the leftovers we've eaten. Sometimes I put the filling on a salad instead of using a taco shell. Yum!


Quick & Easy Swai Tacos
2-3 T. oil
1 onion, halved and sliced
1 bell pepper, sliced (I used mixed colors)
1 can (14 oz.) chickpeas, drained and rinsed
1 lb. swai fillets (about 4 frozen fillets) or tilapia, cut in bite-size pieces
1-2 t. taco seasoning (I like homemade)
12 taco shells
optional toppings:
peppercorn goat cheese (I buy Costco goat cheese and mix in coarse ground black pepper)
chopped avocado
grated cabbage/carrot
cilantro
sour cream
salsa

In a large skillet, heat oil over medium heat. Add onions and peppers to hot oil. Season with a little salt and pepper. Saute until soft and edges start to brown. Add chickpeas and swai. Sprinkle with taco seasoning. Continue to cook until fish is white and flaky. Remove from heat and you're ready to assemble your tacos!
I absolutely love this dish! It really can be thrown together in about 20-30 minutes. I always use individually frozen swai fillets. I put the wrapped fillets in a bowl of hot water to thaw. It doesn't take long at all. Enjoy!

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