Maui Recipe

Pat the barramundi fillets dry with paper towels. Place on a plate.

In a small bowl combine 1 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lime juice. Brush or rub the mixture evenly over both sides of the fillets. Let rest 10 minutes at room temperature to absorb flavors.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly or spray the fish with cooking oil to prevent sticking.

Grill the fillets 3–4 minutes per side (depending on thickness) until opaque and flake easily with a fork. Target internal temperature is 145°F (63°C). Remove from grill and let rest 2 minutes, then flake into large bite-sized pieces suitable for tacos.

In a medium bowl combine 1 cup drained black beans, 1 cup corn kernels, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1/2 tsp minced jalapeño, and 1/4 cup chopped cilantro.

Add 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir gently to combine and taste; adjust salt or lime as needed. Let the salsa rest 10 minutes to meld flavors.

In a small bowl whisk together 1/2 cup sour cream, 1/4 cup Greek yogurt (optional), 1 tsp lime zest, 1 tbsp lime juice and 1/4 tsp salt until smooth. If you prefer a thinner crema, stir in 1–2 tsp water or more lime juice until you reach desired consistency.

Slice the ripe avocado just before assembly to prevent browning. Keep slices handy.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Alternatively, wrap tortillas in a damp towel and microwave 20–30 seconds or warm briefly on the grill.

To assemble each taco: place a warmed corn tortilla on a plate, spread about 1 tablespoon of lime crema across the center, add 2–3 tablespoons of flaked grilled barramundi, top with 1–2 tablespoons of black bean & corn salsa, and 2–3 slices of avocado. Garnish with a few cilantro leaves and a squeeze of lime wedge.

Serve immediately while fish and tortillas are warm. Leftover salsa can be refrigerated up to 3 days; crema will keep 2–3 days refrigerated.