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Spicy Barramundi Fish Taco


4 Barramundi Fillets,cut into 1-inch cubes
2 tablespoon chile powder (used cayenne pepper)
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium yellow onion, cut into medium slices
2 cloves garlic, minced
2 jalapeño peppers, cut into medium slices
2 tablespoon peanut oil, for tortillas
2 tablespoon olive oil
8-12 Yellow Corn Tortillas (used flour tortillas)
1 cup Monterey Jack/Mild Cheddar Cheese, grated
*1 cup shredded cabbage
*1/2 mango, thinly sliced
*1/2 cup Greek plain yogurt
green onions, for garnish

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.

*I used skinless Barramundi fillets. I mixed all the spices and dry rub on  the fish instead stirring it into the fish to avoid flaking it. If you are not into spicy food, you can omit the chile powder and substitute the jalapeño peppers to green/red pepper. I added shredded cabbage, mango, and top it with yogurt.  Warning: Very Spicy! Nevertheless we ate and finish it, for love of spicy food. enJOY!!!

Source: The Better Fish