I’ve been slowly trying to go through the process of decreasing the amount of food that I keep stored in my freezer and pantry in anticipation of moving out of my apartment in a month. The other day I came across a frozen filet of Swai that I thought would make for good fish tacos. However, I never can eat enough tortillas to justify buying a whole bag, so the fish tacos ended up as a deconstructed fish taco salad.
I season my fish with some salt, pepper, garlic powder, cumin, paprika, and cayenne pepper. 
My approach to the spices was super laid back, I just sprinkled everything on in a thin layer and then massaged it all in with my fingers. After that, the fish went into a medium-high heat pan for a couple minutes per side.
My salad toppings included some red onion, red bell peppers, tomatoes, green onion, black beans and avocado slices. 
I piled these all on top of a bed of spinach, slaw mix, and a little heaping of quinoa (which all the veggies are hiding in this picture). 
Then topped it with my spice crusted Swai. 
To finish it all off, I used salsa instead of salad dressing, and sprinkled some feta cheese on top for a little bit of color and extra flavor. Although maybe not as fun to eat as fish tacos, I definitely appreciate how it’s much harder to make a mess while eating!