I’m a huge fan of fish. It’s the easiest for me to digest, and you can make it a million ways. Also, my husband’s not a huge fan of chicken, so I try to cook what he likes, and fish tacos are definitely high on his list of favorites. Pair these with the Chili Lime sauce I included at the bottom of the post and the Mango Pepper Salsa, and you have yourself an amazing meal! Two fillets is enough for two people plus a teeny bit of leftovers, but 4 would probably feed 6 people.
Chili Lime Fish Tacos
Line a cookie sheet (jellyroll pan, whatever you call it) with foil and preheat your oven to 425 degrees F.
2 swai fillets, thawed and patted dry and placed on pan
This is where it gets…vague.
I dropped a few squirts of chili lime hot sauce on the fillets and, with a plastic bag on my hand b/c I’m paranoid, rubbed them all over the fish. Use as much or as little as you’d like, depending on your preference of spiciness.
Sprinkle liberally with chili powder and smoked paprika
Bake for 15-20 minutes, until the flesh is no longer pink and flakes easily with a fork.
Chili Lime Sauce
3/4 c. mayonnaise (I use the olive oil kind) or vegan sour cream
1 Tbsp chili lime hot sauce (or more if you like it hot)
1/4 tsp smoked paprika
1/2 tsp chili powder
1 1/2 Tbsp fresh lime juice (or more depending on the consistency you prefer…a little thinner makes it easier to distribute on the taco)
Serve tacos with steamed corn tortillas, the salsa, and the sauce and enjoy!
Some people prefer to take the sauce and dress some coleslaw with it and put that on their tacos with the salsa and fish instead of just sauce. It’s also delicious that way.