Aussie Barra Tacos (Printer-Friendly)

Crispy spiced barramundi meets zesty slaw and creamy avocado in warm tortillas

# What You’ll 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 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - Zest of 1 lime

→ Slaw

08 - 2 cups finely shredded red cabbage
09 - 1 small carrot, julienned
10 - 1/2 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 - 1/2 cup sour cream or Greek yogurt
18 - 1 fresh lime, cut into wedges
19 - Extra coriander leaves, for garnish

# How To Make It:

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 a separate 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.

# Helpful Hints:

01 -
  • These tacos come together in under 30 minutes but taste like something from a beachside shack
  • The combination of smoky spiced fish and bright zesty slaw hits every single craving
  • Barramundi is incredibly forgiving to cook, making these virtually foolproof
02 -
  • Do not overcook the barramundi or it will become dry and lose its delicate texture
  • Let the slaw sit for at least 15 minutes to soften slightly and develop flavor
  • Warm tortillas make a massive difference to the overall experience
03 -
  • Pat the barramundi dry before seasoning for better browning and spice adhesion
  • Let your skillet get properly hot before adding the fish for that golden crust
  • Warm your serving plates so the tacos stay hot longer

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