Barramundi Tacos Rainbow Slaw (Print Version)
Flaky barramundi in soft tortillas topped with vibrant rainbow slaw and zesty salsa for a fresh, flavorful meal.
# What You'll 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
# Steps:
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 Tips:
01 -
- The rainbow slaw brings crunch and brightness that cuts through the rich, spiced fish perfectly
- Everything comes together in under 35 minutes but tastes like restaurant quality
02 -
- Patting the fish completely dry before seasoning is absolutely crucial for getting that gorgeous sear instead of steaming
- The slaw tastes even better after sitting for 15 minutes, so make it first while you prep everything else
03 -
- Don't overcrowd the pan when cooking the fish or you'll lose that beautiful sear
- Let the fish rest for a couple minutes after cooking so it stays juicy when you flake it