Categories: Fish

Ingredients

• 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

Directions

1. • 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.
2. • 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.
3. • Add vegetables back to the pan with the fish.
4. • 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.
5. • Serve with toppings and cheese.

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