Southwestern barramundi fish tacos
Recipes Southwestern barramundi fish tacos
- 12 oz The Better Fish Barramundi skinless fillets
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp cilantro
- 4 tsp taco seasoning
- 1 tbsp lemon juice
- 1 tbsp rapeseed oil
- 4 corn tortillas
- 1/2 head red cabbage, thinly sliced
- 1/2 head green cabbage, thinly sliced
- 1 medium carrot, shredded with a box grater
For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning.
Toss barramundi with lemon juice and remaining taco seasoning.
In a non-stick pan, heat oil over medium-high heat; sauté barramundi just until it begins to flake easily with a fork (around 4-6 minutes). Fish may break apart as it cooks.
Spoon fish into warmed corn tortillas, serve with sauce and remaining ingredients as desired. Feel free to add additional taco fixings like fajita veggies and diced tomato.
For the slaw, grate carrot into small slices with a box grater. Slice red and green cabbage thinly and combine with carrot.