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Barramundi tacos
Cooks in 20 mins
Easy
Serves 2

METHOD
- Step 1
-
Heat oven 200C
- Step 2
-
Remove skin from barramundi fillets and cut into bite size pieces; rub with oil and season.
- Step 3
-
Put the sliced onion into a small bowl and toss through the salt. Set aside for 10 minutes.
- Step 4
-
Meanwhile, put the coconut into a small dish; cover with hot water. Put the pineapple, chilli and chopped mint leaves into a medium bowl. Drain the coconut and add to the bowl. Toss to combine.
- Step 5
-
Rinse the salted onions in a sieve under running water. Transfer to paper towel and squeeze to remove excess water. Transfer to a small bowl and cover with the lemon juice.
- Step 6
-
Put tortillas onto an oven tray and warm in the oven. Heat a pan over a medium heat; cook fish pieces for 5-6 minutes, turning occasionally, until golden all over
- Step 7
-
To assemble, put the salad and salsa into the base of the tacos. Top with the fish pieces, pickled onion and mayonnaise. Serve with lime wedges and extra coriander leaves.
INGREDIENTS:
2 portions (approx.260g) Tassal Barramundi fillets
1 teaspoon light olive oil
1 red onion, sliced finely
1 teaspoon sea salt flakes
1 tablespoon shredded coconut
1 cup finely diced pineapple
1 long red chilli, diced
1 teaspoon finely chopped mint leaves
2 tablespoons lemon juice
4 mini corn tortillas
1 cup micro leaf salad
¼ cup sriracha mayonnaise
Lime wedges and extra coriander leaves, to garnish