Barramundi Fish Tacos Recipes

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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

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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