Aussie Barra Tacos (Print Version)
Golden spiced barramundi with crisp cabbage slaw, fresh avocado, and zesty lime 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 and 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
# Directions:
01 - In a bowl, combine olive oil, smoked paprika, cumin, salt, pepper, and lime zest. Toss barramundi strips in the mixture to coat evenly.
02 - In another bowl, mix cabbage, carrot, red onion, coriander, lime juice, olive oil, salt, and pepper. 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 Tips:
01 -
- The barramundi stays incredibly tender and flaky, even when you are cooking it in a rush after work
- That lime-marinated slaw adds this bright crunch that makes every bite feel fresh and alive
02 -
- Barramundi cooks faster than you think, watch closely and remove it when it just flakes apart
- Letting the slaw sit for even 10 minutes makes a huge difference in texture and flavor
03 -
- Pat your fish dry before adding the spice mixture for better adherence and a nicer sear
- Do not overcrowd the pan, cook the fish in batches if needed so it browns properly