Spiced Barramundi Tacos with Spanish Rice & Chipotle Cream

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.