Barramundi Fish Taco

• From: National Fisheries Institute

Ingredients

• 4 Barramundi fillets (cut into 1-inch cubes)

• 2 Tbs chile powder

• 1/2 tsp cumin powder

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 1 medium yellow onion (cut into medium slices)

• 2 cloves garlic (minced)

• 2 jalapeño peppers (cut into medium slices)

• 2 Tbs peanut oil

• 2 Tbs olive oil

• 8-12 yellow corn tortillas (peanut oil as needed for tortillas)

• 1 cup monterey jack and/or mild cheddar cheese (grated)

Jalapeño peppers, chile powder, and cumin are the secret to these spicy fish tacos.

Directions

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