4Barramundi Fillets, skinless (cut into 1-inch strips)
2 tablespoonsChile powder
1/2 teaspoonCumin Powder
1/2 teaspoonSalt
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.
3.4/5
(29 Reviews)
Suggested sides
Cheesy Baked
Potato
Roasted Brussel
Sprouts
Cream of
Broccoli Soup
CHEF TIP
Get your pan or grill smoking hot before placing the fish down!