Fish tacos with pan-seared Swai

I'm back! Thesis is done! Defense is done! PhD! Graduation is coming up in 2 weeks! I've been working on my resume, linked-in profile, all things job related. Regardless, I still have to eat. Which means I should start cooking again. Which means I should put pictures of what I made on this blog. Ergo, here's the pan seared fish.

Every other time I've made Swai, I've made it wrapped in parchment paper, as seen herehere, and here. At Whole foods a few weeks ago, I tried a swordfish sample which was seasoned just with this Pike Place fish seasoning. I couldn't believe how that one seasoning had SO much flavor, and had to try it at home.


  • 4 Swai fillets (frozen is fine)
  • Pike Place fish seasoning (I got mine from Whole foods)
  • Olive oil
  • 2 medium onions, sliced
  • 1 8oz pkg button mushrooms, sliced
  • 1/4 cup 2% milk
  • 2 large cloves garlic, minced
  • 1 tbsp Sriracha sauce
  • Flour tortillas
  • 2-3 tbsp chopped cilantro
  • Sour cream
  • juice of 1/2 lemon


Thaw frozen Swai fillets. Pat down with a paper towel to remove excess liquid and rub the fish seasoning on both sides. Heat olive oil in a skillet and place the whole fillets down. Let the fish sear on each side for 3-4 minutes. To allow a nice crust to form on the outside, don't move the fish around while it's searing. Place the fillets on a plate and cover with aluminum foil to keep it warm. In the same skillet, add a little more oil and cook the onions for 2-3 minutes, then add the mushrooms. In a separate bowl, combine the milk, garlic, and sriracha sauce. Add this mixture to the pan and cook until most of the liquid evaporates and you're left with a thick veggie sauce type thing. Turn off the heat and begin assembling the tacos. Slice the fish into bite sized flakes/pieces and put them on the flour tortilla. Next, add the cooked veggies and top with cilantro. Place a dollop or two of sour cream on the veggies and drizzle a little lemon juice on top.