Aussie Barra Tacos (Printable)
Crispy spiced barramundi meets zesty lime slaw and creamy avocado in soft tortillas.
# What You'll Need:
→ Fish
01 - 1.1 lbs skinless barramundi fillets, cut into strips
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - ½ tsp sea salt
06 - ¼ tsp 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 tbsp coriander leaves, chopped
12 - Juice of 1 lime
13 - 1 tbsp olive oil
14 - Salt and 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 and develop flavors.
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, ready for assembly.
05 - Layer slaw onto each tortilla, top with cooked barramundi, arrange avocado slices, add a dollop of sour cream or yogurt, and garnish with fresh coriander.
06 - Present tacos with fresh lime wedges on the side for squeezing over the top.
# Expert Suggestions:
01 -
- Barramundi holds its texture beautifully when cooked, staying tender and flaky without falling apart in your taco
- The spice hit from the rub balances perfectly against the cool crunch of that lime dressed slaw
02 -
- Overcooking barramundi is the quickest way to ruin these tacos, the fish goes from perfect to dry in seconds
- Letting the slaw sit for at least 10 minutes while you prep everything else transforms it from crunchy vegetables to a cohesive salad
03 -
- Pat your fish dry with paper towels before tossing in the spice mixture, this helps the rub stick and promotes better browning
- Warm your tortillas in a stack wrapped in foil to keep them all hot and pliable for serving