Easy Aussie Barra Tacos (Printable)
Crispy spiced barramundi with zesty slaw in warm tortillas
# What You’ll Need:
→ Fish Preparation
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 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - Zest of 1 lime
→ Fresh 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. Add barramundi strips and toss until evenly coated with the spice mixture.
02 - Mix shredded cabbage, julienned carrot, sliced red onion, chopped 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 - Place a generous portion of slaw onto each warm tortilla. Top with cooked barramundi strips, sliced avocado, a dollop of sour cream or yogurt, and fresh coriander leaves.
06 - Arrange tacos on a serving platter and immediately serve with fresh lime wedges on the side for squeezing.
# Expert Advice:
01 -
- Barramundi's sweet, buttery flesh needs almost no help to shine, making it perfect for quick weeknight dinners
- The crunch of that lime-dressed slaw against warm fish is exactly the kind of texture contrast that makes people ask for seconds
02 -
- Overcooking barramundi is the tragedy that turns silky fish into something dry and disappointing, so pull it from the heat the moment it flakes
- Letting the slaw sit for even ten minutes transforms it from raw vegetables into something that tastes like it's been marinating for hours
03 -
- A cast iron skillet creates the most beautiful crust on the fish, but a good non-stick pan will treat you just fine
- Warming your tortillas over an open gas flame for a few seconds gives them those irresistible charred spots