4Barramundi Fillets, skinless (cut into 1-inch strips)
2 tablespoonsChile powder
1/2 teaspoonCumin Powder
1/4 teaspoonGround Black Pepper
1Medium Red Onion (cut into medium slices)
2Cloves Garlic (minced)
2Jalapeno Peppers (cut into medium slices)
2 tablespoonsPeanut Oil
2 tablespoonsOlive Oil
8-12Yellow Corn Tortillas
(Peanut oil as needed for tortillas)
1 cupMonterey Jack and/or Mild Cheddar Cheese (grated)
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 Barramundi strips in the spices
Step 2 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.
Step 3 Add remainder of oil to pan and place fish strips down. Cook about 2 minutes.
Step 4 Flip the fish once with a spatula, trying not to break it too much. Cook 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 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. Serve at once.
Plate your dinner like a pro Allow diners to spoon fish into tacos and add cheese, salsa, guacamole, sour cream, etc., as desired. Eat with hands.
Get your pan or grill smoking hot before placing the fish down!