212-ounce packages barramuni fillets, thawed, skin on
1 tablespoonchili powder
1 teaspoongarlic powder
1 tablespoonolive oil
Salt and pepper
8tortillas (flour, or corn if preferred)
2 cupsSpanish rice, cooked
For the Chipotle Cream:
1 cupsour cream
1 tablespoonchipotle adobo sauce
Savor the “sabor” of Spanish spice in each bite.
Aiming for family-friendly meals that fit your budget AND the expectations of picky eaters? Here’s a tip from blogger and recipe contributor Lauren Grier: “Add a little Chipotle cream on top and you’ll never know that these no-mercury, high-in-protein, mega-load of Omega-3s tacos are good for you!” Recipe, food styling and photography for Spiced Barramundi Tacos with Spanish Rice & Chipotle Cream by Lauren Grier of Climbing Grier Mountain.
For the Tacos: Step 1 Preheat oven to 400 degrees F.
Step 2 Spray a baking sheet with non-stick cooking spray. In a small bowl, combine chili powder, paprika, coriander, garlic powder, and salt & pepper.
Step 3 Place fillets on baking sheet and cover fish with rub. Drizzle olive oil on top. Bake for about 13 minutes or until cooked through.
Step 4 Remove from oven, let cool and then remove skin.
Step 5 Take a tortilla add 1/4 cup of Spanish rice, top with fish, chipotle cream, and cilantro. Repeat process until all tortillas have been used.
For the chipotle cream: In a small bowl, mix the sour cream and adobo sauce.
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