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Barramundi tacos

  • 20 minsCooks in 20 mins
  • Easy Easy
  • Serves 2Serves 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