Aussie Barra Tacos (Printable Version)
Fresh barramundi with zesty slaw 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 - Whisk together olive oil, smoked paprika, cumin, salt, pepper, and lime zest in a bowl. Add barramundi strips and toss until evenly coated.
02 - Combine 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. 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 brown and just cooked through.
04 - Heat tortillas in a dry skillet for 30 seconds per side or microwave until soft and pliable.
05 - Layer slaw onto each warm tortilla. Top with cooked barramundi, sliced avocado, a dollop of sour cream or yogurt, and fresh coriander.
06 - Arrange tacos on a serving platter with lime wedges on the side. Serve immediately.
# Expert Insights:
01 -
- The lime-marinated slaw cuts through the richness like sunshine on water
- Twenty-five minutes from start to finish means zero stress and maximum flavor
02 -
- Overcooking barramundi turns it from silk to rubber in seconds, so pull it when it's just opaque through the center
- The slaw needs at least ten minutes to marinate, or the cabbage will taste raw and harsh instead of bright and tangy
03 -
- Dry the fish fillets with paper towels before tossing them in the spice mixture, or the marinade slides right off
- Warm your serving platter so the tortillas stay pliable longer than it takes everyone to grab seconds