Easy Aussie Barra Tacos (Printable Version)

Spiced barramundi strips with crunchy cabbage slaw and creamy avocado in warm tortillas

# Ingredient List:

→ 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 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - Zest of 1 lime

→ 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 and 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

# Step-by-Step Instructions:

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.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Cook barramundi strips for 2-3 minutes per side until golden and just cooked through.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - Place slaw onto each tortilla, top with barramundi, avocado slices, a dollop of sour cream or yogurt, and a sprinkle of coriander.
06 - Serve immediately with lime wedges on the side.

# Tips from hearthlykitchen:

01 -
  • Barramundi holds up beautifully to spices without falling apart
  • The slaw stays crunchy even after tossing with lime
  • Everything comes together in under 30 minutes
02 -
  • Overcooking barramundi makes it dry quickly, so watch closely
  • Letting the slaw marinate while you cook makes all the difference
  • Warm tortillas are not optional, they make the entire experience
03 -
  • Pat the fish dry before coating for better spice adhesion
  • Use fresh limes rather than bottled juice whenever possible

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