Barramundi Tacos with Slaw (Print version)
Tender spiced barramundi in soft tortillas topped with crunchy rainbow slaw and fresh salsa for a delicious twist on taco night.
# What you need:
→ Barramundi
01 - 1.3 lbs barramundi fillets, skinless and pin-boned
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 0.5 tsp garlic powder
06 - 0.5 tsp salt
07 - 0.25 tsp black pepper
08 - 1 lime, juiced
→ Rainbow Slaw
09 - 1 cup red cabbage, finely shredded
10 - 1 cup green cabbage, finely shredded
11 - 1 carrot, julienned
12 - 0.5 red bell pepper, thinly sliced
13 - 2 green onions, thinly sliced
14 - 0.25 cup fresh cilantro, chopped
15 - 2 tbsp mayonnaise
16 - 2 tbsp Greek yogurt
17 - 1 tbsp apple cider vinegar
18 - 1 tsp honey
19 - Salt and pepper, to taste
→ Salsa
20 - 1 cup cherry tomatoes, diced
21 - 0.5 red onion, finely diced
22 - 1 jalapeño, seeded and minced
23 - 0.25 cup fresh cilantro, chopped
24 - 1 lime, juiced
25 - Salt, to taste
→ Serving
26 - 8 small corn or flour tortillas
27 - Lime wedges
# Directions:
01 - Mix olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice in a small bowl. Pat barramundi fillets dry and brush both sides with the spice mixture.
02 - Heat a nonstick skillet over medium-high heat. Add the fillets and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily. Transfer to a plate and gently break into large pieces.
03 - Combine red and green cabbage, carrot, bell pepper, green onions, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper in a small bowl. Pour dressing over the vegetables and toss to coat.
04 - Mix cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir gently to combine.
05 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft.
06 - Place pieces of barramundi in each tortilla. Top with rainbow slaw and a generous spoonful of salsa. Serve with lime wedges.
# Expert advice:
01 -
- The rainbow slaw stays perfectly crunchy even after dressed, thanks to the clever yogurt and mayo balance
- Barramundi is such a forgiving fish that flakes beautifully without falling apart during assembly
02 -
- Dry the fish thoroughly before adding the spice rub or it will steam instead of sear
- Let the slaw sit for at least ten minutes so the vegetables soften just enough to fold nicely into the tacos
03 -
- Warm your spices in a dry pan for thirty seconds before rubbing them onto the fish for deeper flavor
- Squeeze the lime wedges over the assembled tacos right before eating to wake up all the flavors