Barramundi Fish Tacos Recipes

BARRAMUNDI FISH TACOS

Barramundi Fish Tacos image

Categories Fourth of July Fish Father's Day Potluck Mother's Day Dinner Summer Picnic Healthy Low Fat Low Cholesterol Lunch Quick & Easy Wheat/Gluten-Free

Number Of Ingredients 13

Ingredients

4 barramundi fillets, skinless (cut into 1-inch strips)
2 tablespoons Chile Powder
1/2 teaspoons Cumin Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 Medium Red Onion (cut into medium slices)
2 Cloves Garlic (minced)
2 Jalapeno Peppers (cut into medium slices)
2 tablespoons Peanut Oil
2 tablespoons Olive Oil
10 Yellow Corn Tortillas
1 (Peanut oil as needed for tortillas)
1 cup Monterey Jack and/or Mild Cheddar Cheese (grated)

Steps:

Combine chili powder, cumin, salt, black pepper together in a small bowl, coat the Barramundi strips in the spices
Heat a skillet over medium-high heat. Sear veggies using half the oil in a heavy skillet for about 4 minutes (softened but not wilted). Remove from pan and keep warm.
Add remainder of oil to pan and place fish strips down. Cook about 2 minutes.
Flip the fish once with a spatula, trying not to break it too much. Cook one additional minute.
Add veggies to the fish, gently mix and remove from heat.
In a clean pan over low heat put a few drops of oil, add a tortilla and gently move around with fingers, flip and repeat, until warmed and softened, about 1 minute. Stack warmed tortillas on a plate and cover with clean dish towel to keep warm.

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