Barramundi Fish Tacos
Makes 6-8 tacos
INGREDIENTSJump to Instructions
- 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
Our favorite fish taco. Having a last minute dinner party? No problem- dinner will be served in less than 30 minutes.
Combine chili powder, cumin, salt, black pepper together in a small bowl, coat the The Better Fish® Barramundi strips in the spices.
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.
Add remainder of oil to pan and place fish strips down. Cook about 2 minutes.
Gently flip the fish once with a spatula. Cook for 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 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.