Aussie Barra Tacos (Printable)
Spiced barramundi strips with crunchy lime slaw and creamy avocado in warm tortillas.
# What You'll 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 Make It:
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 -
- Barramundi has this incredible buttery texture that practically melts in your mouth
- The whole meal comes together in under 30 minutes but tastes like something from a beachside cafe
- That crunch of fresh slaw against warm, spiced fish is absolute magic
02 -
- Barramundi can be tricky to find outside specialty fish markets, but snapper or cod are absolutely worthy substitutes
- Don't skip marinating the slaw, those 10 minutes transform it from raw vegetables into something that tastes like a side dish you'd pay for
- The fish cooks incredibly quickly, so have everything else ready before you even think about turning on the heat
03 -
- Pat your fish completely dry before adding the spice rub, it helps the seasoning stick and gives you better color
- If you're feeding a crowd, cook the fish in batches and keep it warm in a low oven, never sacrifice that gorgeous sear for convenience