Barramundi Tacos with Rainbow Slaw (Print Version)

Crispy slaw and tender spiced fish in warm tortillas with fresh salsa

# What You 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 - In a small bowl, mix olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice. Pat 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, or until the fish is opaque and flakes easily. Transfer to a plate and gently break into large pieces.
03 - In a large bowl, combine red and green cabbage, carrot, bell pepper, green onions, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Pour dressing over the vegetables and toss to coat.
04 - In a medium bowl, mix cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. 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 Hints:

01 -
  • The rainbow slaw adds this incredible crunch that makes every bite feel like a celebration
  • Barramundi is practically foolproof it stays tender and absorbs those spices like a dream
  • Everything comes together in under 40 minutes but tastes like you spent all afternoon cooking
02 -
  • Dry the fish thoroughly with paper towels before seasoning or the spices will not stick properly
  • Let the salsa sit for at least 10 minutes to give the tomatoes time to release their juices
  • Warm your tortillas properly or they will crack when you try to fold them
03 -
  • Toast your cumin and paprika in a dry pan for 30 seconds before mixing with oil for deeper flavor
  • If your fish is thick, finish it in a 200°C oven for 5 minutes instead of risking overcooking on the stove

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