Aussie Barra Tacos (Printable)
Crispy spiced barramundi with zesty slaw and fresh avocado 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
# How To Make It:
01 - Combine olive oil, smoked paprika, cumin, salt, pepper, and lime zest in a bowl. Add barramundi strips and toss to coat evenly with the spice mixture.
02 - Mix cabbage, carrot, red onion, coriander, lime juice, and olive oil in a separate bowl. Season with salt and pepper to taste, then set aside to marinate.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Cook seasoned barramundi strips for 2 to 3 minutes per side until golden brown and just cooked through.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable, keeping them warm for assembly.
05 - Layer slaw onto each warm tortilla, top with cooked barramundi, add slices of avocado, a dollop of sour cream or yogurt, and finish with fresh coriander leaves.
06 - Serve immediately with fresh lime wedges on the side for squeezing over the tacos.
# Expert Suggestions:
01 -
- Twenty-five minutes from start to finish means dinner happens even on chaotic weeknights
- The combination of warm spiced fish and cool tangy slaw creates that perfect texture contrast that makes tacos so satisfying
02 -
- Barramundi can be swapped with snapper, cod, or any firm white fish that will not fall apart when cooked
- Do not let the slaw sit too long or the cabbage will wilt and lose its crunch
03 -
- Pat your fish dry with paper towels before seasoning so the spices actually stick
- Get your pan properly hot before adding the fish for those gorgeous golden edges