BARRAMUNDI TACOS

BARRAMUNDI TACOS image

Yield 2-4 servings

Number Of Ingredients 16

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Juice of 1 lemon
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon achiote (annatto seed)
1 pound barramundi fillets or steaks (halibut can be substituted)
Corn tacos
Cumin-lime aioli*
Prepared coleslaw ( vinegar dressing)
Pico de gallo
Lime wedges
*1 cup mayonnaise
Juice of 1 or 2 limes
1 clove garlic, minced
1/2 teaspoon cumin
1/2 tablespoon chili powder
Salt and pepper

Steps:

Whisk together the lemon juice, olive oil, minced garlic and achiote. Rub this mixture on the barramundi, and let marinate up to 1 hour. Grill or broil the barramundi to medium, 3 to 5 minutes per side. Slice about 1/2 inch thick. Grill corn tortillas slightly, and use 2 per taco ( doubled up). To construct each taco, smear the taco shell with the cumin-lime aioli; add the fish, the coleslaw, and the pico de gallo. Squeeze fresh lime juice over the top if desired. To make the Cumin-lime Aioli, whisk together all of the ingredients and adjust seasonings as desired.