Spiced Barramundi Tacos with Spanish Rice & Chipotle Cream

Serves 6 Ingredients: 2 - 12-ounce packages barramuni fillets, thawed, skin on, 1 tablespoon - chili powder, 1 teaspoon - paprika, 1 teaspoon - cumin, 1 teaspoon - coriander, 1 teaspoon - garlic powder, 1 tablespoon - olive oil, Salt and pepper, 8 - tortillas (flour, or corn if preferred), 2 cups - Spanish rice, cooked, Cilantro, garnish, 1 cup - sour cream, 1 tablespoon - chipotle adobo sauce,
The Current Recipes
Fan Created

Spiced Barramundi Tacos
with Spanish Rice & Chipotle Cream

  • 20m prep
  • 15m cook
  • Serves 6
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Cold Beer

  • Perfect for After Work

  • Perfect for Families

Ingredients

For the tacos:
  • 2 12-ounce packages barramuni fillets, thawed, skin on
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • Salt and pepper
  • 8 tortillas (flour, or corn if preferred)
  • 2 cups Spanish rice, cooked
  • Cilantro, garnish
For the Chipotle Cream:
  • 1 cup sour cream
  • 1 tablespoon chipotle adobo sauce

Spiced Tacos with Chipotle Cream

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.

  1. For the Tacos: Step 1 Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Step 4 Remove from oven, let cool and then remove skin.
  5. 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.
  6. For the chipotle cream: In a small bowl, mix the sour cream and adobo sauce.
Suggested sides
  • Black
    Beans
  • Cole
    Slaw
SHARE YOUR MEAL WITH US

Tag @thebetterfish on Instagram for a chance to win freebies!