Blackened Barramundi Tacos with Avocado Crema & Cabbage Slaw
Serves 6
Directions
- 1Slice the barramundi into pieces.
- 2Coat the barramundi pieces with olive oil and spices (smoked paprika, cayenne pepper, cumin, garlic powder, and salt).
- 3Dice the mango.
- 4Finely shred the red cabbage.
- 5Chop the coriander.
- 6Combine the shredded red cabbage, diced mango, chopped coriander, mayonnaise, and lime juice in a bowl to make the slaw.
- 7Fry the barramundi pieces in a pan on medium-high heat for about 8 minutes, turning to brown and crisp all sides.
- 8Add avocado, sour cream, garlic clove, lime juice, salt, and pepper to a food processor.
- 9Blend the avocado crema ingredients until smooth, adding water as needed to achieve a pourable consistency.
- 10Warm the mini taco wraps over a flame.
- 11Assemble the tacos by layering with slaw, then fish, and finally a drizzle of avocado crema.
Ingredients
- 4 fillets barramundi fillets
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1 tbsp olive oil
- 0.5 red cabbage red cabbage, finely shredded
- 1 mango mango, diced
- 1 juice of 1 lime lime juice
- 3 tbsp mayonnaise
- 1 bunch coriander, chopped
- 6 wraps mini taco wraps
- 1 avocado avocado
- 0.25 cup sour cream
- 1 clove garlic clove
- 1 juice of 1 lime lime juice
- salt
- pepper
- water
Equipment
cutting boardknifeglass bowlmetal bowlpantongsfood processorgas stove
Tips
- Don't overcook the barramundi to keep that tender, buttery texture.
- Add water as needed to the avocado crema to achieve a drizzling consistency.
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