Ingredients
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4
Barramundi Fillets, skinless (cut into 1-inch strips)
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2 tablespoons
Chile Powder
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1/2 teaspoon
Cumin Powder
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1/2 teaspoon
Salt
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1/4 teaspoon
Ground Black Pepper
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1
Medium Red Onion (cut into medium slices)
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2
Cloves Garlic (minced)
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2
Jalapeno Peppers (cut into medium slices)
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2 tablespoons
Peanut Oil
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2 tablespoons
Olive Oil
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8-12
Yellow Corn Tortillas
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(Peanut oil as needed for tortillas)
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1 cup
Monterey Jack and/or Mild Cheddar Cheese (grated)
Directions
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Combine chili powder, cumin, salt, black pepper together in a small bowl, coat the Barramundi strips in the spices
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Heat a skillet over medium-high heat. Sear veggies using half the oil in a heavy skillet for about 4 minutes (softened but not wilted). Remove from pan and keep warm.
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Add remainder of oil to pan and place fish strips down. Cook about 2 minutes.
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Flip the fish once with a spatula, trying not to break it too much. Cook one additional minute.
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Add veggies to the fish, gently mix and remove from heat.
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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.
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Serve at once. Allow diners to spoon fish into tacos and add cheese, salsa, guacamole, sour cream, etc., as desired. Eat with hands.
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