Barramundi Tacos with Rainbow Slaw (Printable)
Flaky barramundi in soft tortillas topped with vibrant slaw and zesty salsa for a fresh, flavorful meal.
# Ingredient List:
→ For the Barramundi
01 - 1.3 lbs barramundi fillets, skinless and pin-boned
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 lime, juiced
→ For the Rainbow Slaw
09 - 1 cup red cabbage, finely shredded
10 - 1 cup green cabbage, finely shredded
11 - 1 carrot, julienned
12 - 1/2 red bell pepper, thinly sliced
13 - 2 green onions, thinly sliced
14 - 1/4 cup fresh cilantro, chopped
15 - 2 tbsp mayonnaise
16 - 2 tbsp Greek yogurt
17 - 1 tbsp apple cider vinegar
18 - 1 tsp honey
19 - Salt and pepper, to taste
→ For the Salsa
20 - 1 cup cherry tomatoes, diced
21 - 1/2 red onion, finely diced
22 - 1 jalapeño, seeded and minced
23 - 1/4 cup fresh cilantro, chopped
24 - 1 lime, juiced
25 - Salt, to taste
→ For Serving
26 - 8 small corn or flour tortillas
27 - Lime wedges
# Directions:
01 - Combine olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice in a small bowl. Pat barramundi fillets dry and brush both sides with the spice mixture.
02 - Heat a nonstick skillet over medium-high heat. Add the fillets and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily. Transfer to a plate and gently break into large pieces.
03 - Combine red and green cabbage, carrot, bell pepper, green onions, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper in a small bowl. Pour dressing over the vegetables and toss to coat.
04 - Mix cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir gently to combine.
05 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft.
06 - Place pieces of barramundi in each tortilla. Top with rainbow slaw and a generous spoonful of salsa. Serve with lime wedges.
# Expert Tips:
01 -
- The rainbow slaw stays perfectly crunchy for hours, making it ideal for relaxed taco nights where everyone serves themselves
- Barramundi is incredibly forgiving to cook, so even if you are nervous about fish, you will nail this every single time
02 -
- Overcrowding the pan while cooking the fish will make it steam instead of getting that gorgeous sear, so work in batches if needed
- The slaw tastes infinitely better after it sits for at least 15 minutes, giving the vinegar time to work its magic on the cabbage
03 -
- Patting your fish completely dry before seasoning is the absolute key to getting that beautiful crispy exterior
- Let the cooked fish rest for just 2 minutes before flaking it into chunks so it stays moist and tender