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)
PREPARATION
PREPARATION
1Â 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.
2Â Add remainder of oil to pan and add fish, skin side down. Cook about 2 minutes.
3Â Add spices and stir fish once with a spatula, trying not to break it too much.
4Â Cook one additional minute. Add veggies to the fish, gently mix and remove from heat.
5Â 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.
6Â About 1 minute. Stack warmed tortillas on a plate and cover with clean dish towel to keep warm.
7Â Serve at once. Allow diners to spoon fish into tacos and add cheese, salsa, guacamole, sour cream, etc., as desired. Eat with hands.
