Barramundi Tacos with Rainbow Slaw (Print Version)
Flaky barramundi in soft tortillas topped with colorful slaw and zesty salsa for a fresh, vibrant 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
# Directions:
01 - Whisk together olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice in a small bowl. Pat the barramundi fillets dry and brush both sides evenly with the spice mixture.
02 - Heat a nonstick skillet over medium-high heat. Place the seasoned fillets in the pan and cook for 3–4 minutes per side until the fish becomes opaque and flakes easily with a fork. Transfer to a plate and break into large chunks.
03 - Toss red and green cabbage, carrot, bell pepper, green onions, and cilantro in a large bowl. Whisk mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss until evenly coated.
04 - Combine cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir gently to distribute ingredients evenly.
05 - Heat tortillas in a dry skillet for 15–20 seconds per side, or wrap in foil and warm in a 350°F oven for 5–7 minutes until soft and pliable.
06 - Place portions of barramundi in each warm tortilla. Top generously with rainbow slaw and fresh salsa. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The barramundi stays incredibly tender while soaking up those smoky cumin and paprika notes
- That rainbow slaw adds the perfect crunch and a tangy creaminess that ties everything together
02 -
- Patting the fish completely dry before seasoning is what gives it that gorgeous golden sear instead of steaming in the pan
- Let the slaw sit for 10 minutes after dressing to soften slightly and let the flavors meld together
03 -
- If you want more heat, leave some seeds in the jalapeño or add a pinch of cayenne to the fish rub
- Do not overcrowd the skillet when cooking the fish or it will steam instead of getting that nice golden crust