Sunday, May 25, 2014

Chili-Spiced Barramundi Fish Tacos

I was on a fish/shrimp taco binge there for a bit and then just got caught up in other things.  But it's back on!  This is the simplest of all the recipes I've made and calls for Barramundi Sea Bass, but any nice white fillet will work like tilapia or (my favorite) Swai.

This photo looks a bit bare but rest assured, there's plenty of fish buried underneath the slaw.  In addition, I traditionally use refried beans to "glue" the soft corn tortilla to the hard corn tortilla (to keep the hard shell from crumbling all over your plate/self).  Of course, you can use just a soft or a hard shell, but I love the contrasting texture of the hard and soft together and so I always "double-deck" my shells when making tacos.  I left it out this time because I didn't have any canned refried beans, nor did I have the time to make them.  Regardless, as usual, these tacos were wonderful and great served with the leftover Cheesy Corn Salad I posted yesterday.


8 oz barramundi filet, or other mild white fish like tilapia or swai
a pinch of S&P, cumin, and chili powder
2 tsp EVOO
4/8 corn (soft and/or hard) tortillas
1 tomato, chopped
2-3 cups sliced cabbage or cole slaw mix
2 Tbsp chopped fresh cilantro
1 lime

Mix cabbage/cole slaw mix, tomato, cilantro, and lime.  Set aside.

Season fish with S&P, cumin, and chili powder.

Grill (or saute in 2 tsp EVOO) over medium heat for 5 minutes.

Flip and cook for 2 more minutes or until fish is easily divided.

Divide fish between your chosen tortillas.

Serve with slaw salad on top.

Recipe Source:


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