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    • Barramundi Fish Tacos

    Barramundi Fish Tacos

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Barramundi Fish Tacos is a delicious and easy-to-make meal that will surely please the whole family. This dish combines the flavour of barramundi fish with a variety of fresh vegetables and spices; all wrapped up in a warm tortilla. It’s a perfect meal for a busy weeknight or a special occasion. Plus, it’s packed with protein, essential vitamins, and minerals, making it a nutritious and satisfying meal.

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    Ingredients

    • 2 tablespoons olive oil
    • 1 pound barramundi fillets, cut into 4 equal pieces
    • 1 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon onion powder
    • Salt and pepper, to taste
    • 1/2 cup shredded cabbage
    • 1/4 cup diced red onion
    • 1/4 cup diced tomatoes
    • 1/4 cup diced avocado
    • 2 tablespoons chopped fresh cilantro
    • 4 small flour tortillas
    • Lime wedges, for garnish

    Method

    • Step-by-Step Method: Barramundi Fish Tacos
    • Pat the barramundi fillets dry with paper towels
    • Season fillets with chili powder, garlic powder, smoked paprika, ground cumin, onion powder, salt, and pepper, ensuring even coverage on all sides
    • Drizzle olive oil on both sides of each fillet to lightly coat
    • Heat a non-stick skillet or grill pan over medium-high heat
    • When the pan is hot, add the barramundi fillets
    • Cook fillets for 3–4 minutes per side, or until opaque, lightly charred, and easy to flake with a fork
    • While the fish cooks, shred cabbage and dice red onion, tomato, and avocado
    • Warm the flour tortillas in a dry skillet or microwave until soft and pliable
    • Once the fish is done, remove from the pan and let rest for 1–2 minutes
    • Break the cooked barramundi into large flakes using a fork or tongs
    • To assemble, place a layer of shredded cabbage onto each tortilla
    • Top cabbage with flaked barramundi
    • Add diced red onion, diced tomato, and diced avocado over the fish
    • Sprinkle fresh chopped cilantro on top of each taco
    • Garnish each taco with a squeeze of lime juice from the wedges just before serving
    • Plate tacos side by side on a flat dish and serve immediately with extra lime wedges on the side