Tortilla-Crusted Swai
A tortilla crust gives this tender Swai fillet its golden armor—pan-seared, then oven-finished until the edges take on a warm, toasted finish. It’s served with a refreshing salad rooted in Latin American tradition, built on the time-honored trio of corn, beans, and chiles. Jícama adds a cool, slightly sweet contrast, while a dollop of poblano aioli—smoky, creamy, and rich—brings the dish full circle.
Nutritional facts
Protein
34g
Carbs
34g
Calories
600kcal
Fat
40g
Ingredients
Canned Black Beans, Red Onion, Plum Tomato, Cajun Spice, Sherry Vinegar, Garlic Powder, Black Pepper, Corn, Cilantro, Corn Tortilla, Lemon, Garlic, Honey, Swai, Kosher Salt, Jicama, Poblano Peppers , Mayonnaise, Grapeseed Oil, Lemon Juice, Red Bell Pepper, Italian Parsley, Champagne Vinegar
Contains eggs, fish, soybeans.
Reviews
4.5
Based on 15 reviews
Not much coating on the fish and definitely no longer crunchy
Sam · 07/25/25
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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