Blackened Barramundi Tacos with Avocado Crema & Cabbage Slaw

Serves 6
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Directions

  1. 1Slice the barramundi into pieces.
  2. 2Coat the barramundi pieces with olive oil and spices (smoked paprika, cayenne pepper, cumin, garlic powder, and salt).
  3. 3Dice the mango.
  4. 4Finely shred the red cabbage.
  5. 5Chop the coriander.
  6. 6Combine the shredded red cabbage, diced mango, chopped coriander, mayonnaise, and lime juice in a bowl to make the slaw.
  7. 7Fry the barramundi pieces in a pan on medium-high heat for about 8 minutes, turning to brown and crisp all sides.
  8. 8Add avocado, sour cream, garlic clove, lime juice, salt, and pepper to a food processor.
  9. 9Blend the avocado crema ingredients until smooth, adding water as needed to achieve a pourable consistency.
  10. 10Warm the mini taco wraps over a flame.
  11. 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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