Barramundi Fish Tacos

10m Prep

10m Cook

Makes 6-8 tacos

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  • 12 oz The Better Fish® Barramundi Skinless Fillets, cut into 1-inch strips
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 2 garlic clove, minced
  • 2 Tablespoons peanut oil
  • 8 corn tortillas
  • 2 Tablespoons chili powder
  • ½ teaspoon salt
  • 1 medium red onion, thin slices
  • 2 jalapeño pepper, medium slices
  • 2 Tablespoons olive oil
  • Peanut oil, as needed for tortillas
  • 1 cup shredded cheese of your choice

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Our favorite fish taco. Having a last minute dinner party? No problem- dinner will be served in less than 30 minutes.


Step 1
Combine chili powder, cumin, salt, black pepper together in a small bowl, coat the The Better Fish® Barramundi strips in the spices.

Step 2
Heat a skillet over medium-high heat. Sear the veggies—red onion, jalapeño pepper—using half the oil in a heavy skillet for about 4 minutes (softened but not wilted). Remove from pan and keep warm.

Step 3
Add remainder of oil to pan and place fish strips down. Cook about 2 minutes.

Step 4
Gently flip the fish once with a spatula. Cook for one additional minute.

Step 5
Add veggies to the fish, gently mix and remove from heat.

Step 6
In a clean pan, over low heat, put a few drops of oil. Add a tortilla and gently move around the pan, 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. Serve immediately.

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