Barramundi Tacos with Rainbow Slaw (Printer-friendly)
Flaky barramundi with vibrant slaw and zesty salsa in soft tortillas
# What You'll Need:
→ Barramundi
01 - 1.3 lbs barramundi fillets, skinless and pin-boned
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper
08 - 1 lime, juiced
→ Rainbow Slaw
09 - 1 cup red cabbage, finely shredded
10 - 1 cup green cabbage, finely shredded
11 - 1 carrot, julienned
12 - ½ red bell pepper, thinly sliced
13 - 2 green onions, thinly sliced
14 - ¼ cup fresh cilantro, chopped
15 - 2 tbsp mayonnaise
16 - 2 tbsp Greek yogurt
17 - 1 tbsp apple cider vinegar
18 - 1 tsp honey
19 - Salt and pepper, to taste
→ Salsa
20 - 1 cup cherry tomatoes, diced
21 - ½ red onion, finely diced
22 - 1 jalapeño, seeded and minced
23 - ¼ cup fresh cilantro, chopped
24 - 1 lime, juiced
25 - Salt, to taste
→ Serving
26 - 8 small corn or flour tortillas
27 - Lime wedges
# How To Make It:
01 - Combine olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice in a small bowl. Pat the barramundi fillets dry and brush both sides with the spice mixture.
02 - Heat a nonstick skillet over medium-high heat. Add the fillets and cook for 3–4 minutes per side until the fish is opaque and flakes easily. Transfer to a plate and gently break into large pieces.
03 - Combine red and green cabbage, carrot, bell pepper, green onions, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper in a small bowl. Pour dressing over the vegetables and toss to coat.
04 - Mix cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir gently to combine.
05 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft.
06 - Place pieces of barramundi in each tortilla. Top with rainbow slaw and a generous spoonful of salsa. Serve with lime wedges.
# Expert Tips:
01 -
- The rainbow slaw brings this ridiculous crunch that makes every bite feel like a celebration
- Barramundi is buttery and mild so it lets those spices shine without overpowering everything
- You can prep all the components ahead and just warm the fish when everyone is ready to eat
02 -
- Patting the fish completely dry before seasoning makes such a difference in getting a nice sear instead of steaming
- The slaw actually gets better after sitting for 20 minutes so make it first and let it hang out while you cook the fish
- Warm tortillas are non-negotiable here because cold tortillas will crack and make a mess of everything
03 -
- If your slaw seems dry, add another splash of apple cider vinegar rather than more dressing
- Leftover fish and slaw make a decent salad the next day, just do not assemble until you are ready to eat