Barramundi Fish Taco with Avocado TomatilloPrint Recipe
- 4 Mikeys Gluten Free tortilla wraps
- 1 6 oz piece wild caught Barramundi fillet (thawed if from frozen)
- 1 tbsp Huckleberry Spices or Smoked Chili dust
- Juice from 1/2 lemon
- 1 tbsp Extra Virigin Olive Oil
- 1 large ripe organic Avocado
- 1 1/4 cup Tomatillos
- Salt and Fresh pepper
Start by making the salsa which can be made ahead of time. Pre heat the oven to 350 F. Remove the tomatillo husks and place them on a baking sheet to roast for 20 minutes.
Once the tomatillos are roasted remove from oven and let cool for 5 minutes. In a bowl, place the avocado cut into 1/4 inch pieces, olive oil, lemon juice and tomatillos and use a hand blender to form a creamy sauce. Add salt and pepper to the sauce, cover and refrigerate until ready to use.
Before your ready to eat, remove the tortillas from the freezer. Heat a non stick skillet on high without oil. Spice up both sides of the fish and cook for 5 minutes on each side. Cut into 4 equal lengths. Nuke the tortillas for 30 seconds in the microwave ( you could also place them in the oven before you start the fish at 350 F until soft and warm).
To plate place 1 large tbsp of avocado tomatillo crema, 1/4 of the Barramundi fillet, and top with micro greens. Serve immediately while warm.
You'll have some leftover Avocado Tomatillo crema, so cover and refrigerate and use as a topping for eggs in the morning, and as a spread in a sandwich. You can also toss it with some roasted vegetables for lunch.
I am not quite sure why the farmers market was chock full of tomatillos last week, but I made good use of them. Roasted or raw I find that they are the best friend of many sauces. Paired with a creamy and ripe avocado in this fish taco recipe, the result is a super thick, rich, sauce that would have you believe theres a whole load of sour cream to make a crema. While I do love a good cream based sauce, its reserved for when I go out to eat as lactose its a foe of IBS. I used a Huckleberry preservative free spice that I picked up in Idaho on the fish, but you can replace it with any smokey flavor packed spice such as chili dust, smoke paprika, or even a mole base. The fish cooks up in a pan and nestles perfectly into the sauce, and I recommend topping the entire taco with a large pinch of micro greens to add some more nutrients to it. The vessel for this taco? Mikeys gluten free tortillas which can typically be found in the freezer section ( yes, Walmart carries them). Dont you just love food that no utensils are required?