Marine Products Marketing | Spiced Barramundi Tacos with Spanish Rice and Chipotle Cream

Spiced Barramundi Tacos with Spanish Rice and Chipotle Cream

Spiced Barramundi Tacos with Spanish Rice and Chipotle Cream

Posted by marine_admin in Recipes 22 Dec 2015

Meet your Taco Tuesday recipe for the week. Rubs and sear barramundi with a spice blend then stuff the fish Into tortillas with Spanish rice and a cooling chipotle cream sauce. An entire meal wrapped up in a tortilla.

Spiced Barramundi Tacos with Spanish Rice & Chipotle Cream
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 15 minutes

for the tacos:
2 packages Barramundi Fillets, thawed, skin on
1 tablespoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic powder
1 tablespoon olive oil
salt and pepper
8 tortillas
2 cups Spanish rice, cooked
coriander, garnish
for the chipotle cream:
1 cup sour cream
1 tablespoon chipotle sauce

for the tacos:

Preheat oven to 200 degreesĀ©. (210 degreesĀ© for fan forced ovens) Spray a baking sheet with non-stick cooking spray. In a small bowl, combine chili powder, paprika, coriander, garlic powder, and salt & pepper. Place fillets on baking sheet and cover fish with rub. Drizzle olive oil on top. Bake for about 13 minutes or until cooked through. Remove from oven, let cool and then remove skin. Take a tortilla add 1/4 cup of Spanish rice, top with fish, chipotle cream, and coriander. Repeat process until all tortillas have been used.
for the chipotle cream:
In a small bowl, mix the sour cream and adobo sauce.

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