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
600
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
Reviews
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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