Aussie Barra Tacos (Printable)
Zesty barramundi with fresh slaw in warm tortillas
# What You Need:
→ Fish
01 - 1.1 pounds skinless barramundi fillets, cut into strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - ½ teaspoon sea salt
06 - ¼ teaspoon black pepper
07 - Zest of 1 lime
→ Slaw
08 - 2 cups finely shredded red cabbage
09 - 1 small carrot, julienned
10 - ½ red onion, thinly sliced
11 - 2 tablespoons coriander leaves, chopped
12 - Juice of 1 lime
13 - 1 tablespoon olive oil
14 - Salt & pepper, to taste
→ Tacos & Garnishes
15 - 8 small corn or flour tortillas
16 - 1 ripe avocado, sliced
17 - ½ cup sour cream or Greek yogurt
18 - 1 fresh lime, cut into wedges
19 - Extra coriander leaves, for garnish
# Steps:
01 - Whisk together olive oil, smoked paprika, cumin, salt, pepper, and lime zest in a bowl. Add barramundi strips and toss until evenly coated.
02 - Combine cabbage, carrot, red onion, coriander, lime juice, olive oil, salt, and pepper in a separate bowl. Toss well and set aside to marinate.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Cook barramundi strips for 2–3 minutes per side until golden and just cooked through.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Place slaw onto each tortilla, top with barramundi, avocado slices, sour cream or yogurt, and fresh coriander.
06 - Serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- Barramundi holds its moisture beautifully, meaning your tacos stay succulent not dry
- The whole family can customize their own toppings making dinner actually fun
02 -
- Barramundi overcooks quickly so watch for the flesh to just turn opaque then remove it immediately
- Let the slaw sit for at least 15 minutes to soften the cabbage and develop brighter flavors
03 -
- Cook fish in two batches to avoid overcrowding the pan which creates steam instead of sear
- Use a splatter guard when cooking the fish to keep your stovetop clean