Name: Barramundi Fish Taco
Ingredients: 4 Barramundi Fillets (cut into 1-inch cubes); 2 T Chile Powder; 1/2 t. Cumin Powder; 1/2 t. Salt; 1/4 t. Ground Black Pepper; 1 Medium Yellow Onion (cut into medium slices); 2 Cloves Garlic (minced); 2 Jalapeno Peppers (cut into medium slices); 2 T. Peanut Oil; 2 T. Olive Oil; 8-12 Yellow Corn Tortillas (Peanut oil as needed for tortillas); 1 C. Monterey Jack and/or Mild Cheddar Cheese (grated)

Barramundi Fish Taco

Barramundi Fish Taco

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Servings

Ingredients

4 Barramundi Fillets cut into 1-inch cubes
2 T Chile Powder
1/2 t. Cumin Powder
1/2 t. Salt
1/4 t. Ground Black Pepper
1 Medium Yellow Onion cut into medium slices
2 Cloves Garlic minced
2 Jalapeno Peppers cut into medium slices
2 T. Peanut Oil
2 T. Olive Oil
8-12 Yellow Corn Tortillas Peanut oil as needed for tortillas
1 C. Monterey Jack and/or Mild Cheddar Cheese grated

Instructions

Preparation

1 Sear veggies using half the oil in a heavy skillet over medium-hi heat for about 4 minutes (softened but not wilted). Remove from pan. 2 Add remainder of oil to pan and add fish, skin side down. Cook about 2 minutes. 3 Add spices and stir fish once with a spatula, trying not to break it too much. 4 Cook one additional minute. Add veggies to the fish, gently mix and remove from heat.5 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. 6 About 1 minute. Stack warmed tortillas on a plate and cover with clean dish towel to keep warm. 7 Serve at once. Allow diners to spoon fish into tacos and add cheese, salsa, guacamole, sour cream, etc., as desired. Eat with hands.
Source: Australis Barramundi