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Categories:
barramundi chili powder paprika Coriander cumin garlic salt olive oil flour tortillas cilantro sour cream sauce
Viewed: 44 - Published at: 6 years agoIngredients
- 2 whole Barramundi Steaks, Thawed, Skin On
- 1 Tablespoon Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
- 1 Tablespoon Olive Oil
- 8 whole Flour Tortillas
- 2 cups Prepared Spanish Rice
- Cilantro, Garnish
- 1 cup Sour Cream
- 1 Tablespoon Chipotle Adobo Sauce
Method
- For the tacos: Preheat oven to 400 F. Spray a rimmed baking sheet with non-stick cooking spray.
- In a small bowl, combine chili powder, paprika, coriander, cumin, garlic powder, and salt and pepper.
- Place fish fillets on the baking sheet (skin side down) and cover fish with rub.
- Drizzle olive oil on top.
- Bake for about 13 minutes or until cooked through.
- Remove from oven, let fish cool and then remove skin.
- Flake the fish with two forks.
- Take a tortilla add 1/4 cup of Spanish rice, top with some fish, some chipotle cream (recipe below) and cilantro.
- Repeat process until all tortillas have been used.
- For the chipotle cream: In a small bowl, mix the sour cream and adobo sauce.
