Barramundi Tacos Rainbow Slaw Salsa (Printable version)

Tender spiced barramundi meets crisp rainbow slaw and fresh salsa in soft tortillas for a fresh, satisfying meal.

# What you need:

→ For the 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

→ For the 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

→ For the 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

→ For Serving

26 - 8 small corn or flour tortillas
27 - Lime wedges

# How To:

01 - Combine olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice in a small bowl. Pat fillets dry and brush both sides with the spice mixture.
02 - Heat a nonstick skillet over medium-high heat. Add fillets and cook for 3-4 minutes per side until opaque and flaky. Transfer to a plate and break into large pieces.
03 - Toss 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. Pour dressing over 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 and pliable.
06 - Place barramundi pieces in each tortilla. Top with rainbow slaw and a generous spoonful of salsa. Serve with lime wedges.

# Expert Advice:

01 -
  • The barramundi stays incredibly flaky and moist while the spices create this beautiful golden crust that you can actually see
  • That rainbow slaw brings crunch and brightness that cuts through the rich fish in the most perfect way
  • Everything comes together in 35 minutes but tastes like something from a beachside taco stand you'd wait hours for
02 -
  • Don't overcrowd the pan when cooking the fish, work in batches if needed because the barramundi needs direct contact with that hot surface to develop its spice crust
  • Let the slaw sit for 10 minutes while you cook the fish, the cabbage softens slightly and the dressing permeates everything better
  • The fish continues cooking after you remove it from the pan, so take it off when it's just barely opaque all the way through
03 -
  • If you're making these for a party, cook the fish whole and break it into pieces at the table, it looks impressive and stays warmer
  • The slaw actually tastes better the next day, so make extra and use it for lunch the following day

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