Easy Aussie Barra Tacos (Printable)
Spiced barramundi strips with zesty cabbage slaw, creamy avocado, and fresh coriander in warm tortillas.
# What You'll Need:
→ Fish Preparation
01 - 1.1 pounds skinless barramundi fillets, cut into strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - Zest of 1 lime
→ Slaw
08 - 2 cups finely shredded red cabbage
09 - 1 small carrot, julienned
10 - 1/2 red onion, thinly sliced
11 - 2 tablespoons coriander leaves, chopped
12 - Juice of 1 lime
13 - 1 tablespoon olive oil
14 - Salt and pepper to taste
→ Tacos & Garnishes
15 - 8 small corn or flour tortillas
16 - 1 ripe avocado, sliced
17 - 1/2 cup sour cream or Greek yogurt
18 - 1 fresh lime, cut into wedges
19 - Extra coriander leaves for garnish
# How To Make:
01 - Combine olive oil, smoked paprika, cumin, salt, pepper, and lime zest in a bowl. Toss barramundi strips in the mixture until evenly coated.
02 - Mix cabbage, carrot, red onion, coriander, lime juice, olive oil, salt, and pepper in a separate bowl. Set aside to marinate.
03 - Heat a non-stick skillet or grill pan over medium-high heat. Cook barramundi strips for 2-3 minutes per side until golden and just cooked through.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - Place slaw onto each tortilla, top with barramundi, slices of avocado, a dollop of sour cream or yogurt, and a sprinkle of coriander.
06 - Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The fish stays incredibly tender while getting those gorgeous golden edges
- That zesty slaw cuts through the richness like nothing else
- Everything comes together in under 30 minutes, even on a weeknight
02 -
- Overcooking barramundi makes it tough, so pull it from heat as soon as it turns opaque
- The slaw needs at least 10 minutes to soften slightly and absorb the citrus
- Warm tortillas make such a difference in bringing everything together
03 -
- Pat the fish dry before seasoning for better browning
- Let the slaw marinate while you prep other ingredients
- Warm your plates before serving to keep everything hot