Easy Aussie Barra Tacos (Printable Version)

Crispy barramundi with zesty slaw in warm tortillas

# What You Need:

→ Fish

01 - 1.1 lbs 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

# How-To:

01 - Combine olive oil, smoked paprika, cumin, salt, pepper, and lime zest in a bowl. Toss barramundi strips in the mixture to coat evenly.
02 - Mix cabbage, carrot, red onion, coriander, lime juice, olive oil, salt, and pepper in another bowl. 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 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - Place slaw onto each tortilla, top with barramundi, slices of avocado, a dollop of sour cream or yogurt, and a sprinkle of coriander.
06 - Serve immediately with lime wedges.

# Expert Hints:

01 -
  • The spice crust on the fish creates these incredible crispy edges while keeping the inside tender and flaky
  • Everything comes together in under 30 minutes but tastes like something from a proper coastal restaurant
02 -
  • Don't overcrowd the pan when cooking the fish, or you'll end up steaming instead of seaming
  • Let the slaw sit for at least 10 minutes to allow the acid to work its magic on the vegetables
03 -
  • Pat the fish dry with paper towels before tossing in the spice blend for better adhesion
  • Warm your tortillas right before serving to keep them soft and prevent cracking

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