The Pioneer Woman Tasty Kitchen
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Spiced Barramundi Tacos with Spanish Rice & Chipotle Cream

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A fresh, flavorful meal ready in minutes!

Ingredients

  • FOR THE TACOS:
  • 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
  • FOR THE CHIPOTLE CREAM:
  • 1 cup Sour Cream
  • 1 Tablespoon Chipotle Adobo Sauce

Preparation

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.

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stacyj on 8.1.2014

I have made these 2-3 times now using tilapia fillets and Knorr’s Mexican Rice packet. We love them. The spice mixture gives the fish great flavor and I keep thinking I will try it on chicken sometime.

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