Easy As Aussie Barra Tacos (Printable Version)

Fresh barramundi with zesty slaw and 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 - Combine olive oil, smoked paprika, cumin, salt, pepper, and lime zest in a bowl. Toss barramundi strips in the mixture until evenly coated.
02 - Mix cabbage, carrot, red onion, coriander, lime juice, olive oil, salt, and pepper in a separate bowl. Set aside to marinate while preparing fish.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Cook barramundi strips for 2–3 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 - Place slaw onto each tortilla, top with cooked barramundi, arrange avocado slices, add a dollop of sour cream or yogurt, and sprinkle with fresh coriander.
06 - Serve tacos right away with fresh lime wedges on the side for squeezing over the top.

# Expert Suggestions:

01 -
  • The barramundi stays impossibly tender while getting those gorgeous golden edges
  • That slaw brings crunch and brightness that cuts through rich fish perfectly
  • Everything comes together in under 30 minutes even on a chaotic weeknight
02 -
  • Don't overcook the barramundi or it'll dry out. As soon as it flakes easily, it is done.
  • Let the slaw sit for at least ten minutes. The acid softens the cabbage just enough and marries all the flavors.
  • Warm tortillas make or break this recipe. Cold ones just don't wrap around filling the same way.
03 -
  • Pat the barramundi completely dry before marinating. Wet fish will not sear properly.
  • Use a fish spatula for flipping. It is thin enough to slip under delicate fish without breaking it apart.

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