Barramundi Tacos

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  • 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)



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.