California-Inspired Fish Tacos
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California-Inspired Fish Tacos

California-Inspired Fish Tacos

with Guacamole and Lime Crema

Taco night just got tastier! Flaky barramundi is coated in enchilada spices and pan-seared for a spicy, charred filling. Top with a pile of zesty coleslaw, savoury guacamole and diced tomatoes for the perfect handheld!

Tags:
Fish
Quick
Allergens:
Fish
Seafood/Fruit de Mer
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

170 g

Coleslaw Cabbage Mix

1 unit

Lime

3 tbsp

Sour Cream

(Contains Milk)

3 tbsp

Guacamole

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

56 g

Yellow Onion

80 g

Tomato

7 g

Cilantro

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories750 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber8 g
Protein39 g
Cholesterol75 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Zester
Large Bowl
Whisk
Medium Bowl
Small Bowl
Large Non-Stick Pan
Aluminum Foil

Instructions

Prep
1

Before starting, preheat the oven to 400˚F. Wash and dry all produce. Cut tomato into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Pat barramundi dry with paper towels. Season flesh with salt and Enchilada Spice Blend.

Toss slaw
2

Add half the lime zest, half the lime juice, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix, then toss to coat. Set aside.

Mix lime crema and salsa
3

Add sour cream , remaining lime zest, remaining lime juice, 1 tsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add tomatoes, onions, cilantro and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Set aside.

Pan-fry barramundi
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

Warm tortillas
5

Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Finish and serve
6

Remove and discard barramundi skin. Using two forks, gently flake barramundi into bite-sized pieces. Divide tortillas between plates, then top with some slaw and barramundi. Spoon salsa, guacamole and lime crema over top. Serve any remaining slaw alongside. Squeeze a lime wedge over top, if desired.

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