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Chipotle Fish Tacos

Chipotle Fish Tacos

with Pineapple Salsa and Creamy Slaw

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Taco night just got tastier! Flaky barramundi is coated in smoky chipotle and broiled for a spicy, charred filling. Top with a pile of creamy coleslaw and sweet-savoury pineapple salsa for the perfect handheld!

Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMilk/LaitMustard/MoutardeSoy/SojaWheat/Blé

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

2 tbsp

Chipotle Sauce

(ContainsEgg/Oeuf, Milk/Lait, Mustard/Moutarde, Soy/Soja)

1 tbsp

Garlic Puree

170 g

Coleslaw Cabbage Mix

4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

6 unit

Flour Tortillas


1 unit


7 g


95 g


56 g

Onion, chopped

Not included in your delivery

1 tsp


¼ tsp


0.13 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat44 g
Saturated Fat8 g
Carbohydrate68 g
Sugar13 g
Dietary Fiber7 g
Protein36 g
Cholesterol105 mg
Sodium1170 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Aluminum Foil
Small Bowl
Measuring Spoons
Medium Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the broiler to high. Wash and dry all produce. Pat barramundi dry with paper towels. Arrange barramundi on a foil-lined baking sheet, skin-side down. Season with salt and pepper. Combine half the garlic puree, 1 tsp oil and 1/2 tbsp chipotle sauce (dbl both for 4 ppl) in a small bowl. Spread chipotle-garlic mixture on tops of barramundi. Broil in the middle of the oven until cooked through, 8-10 min.**


Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges. Cut pineapple into 1/4-inch pieces. Roughly chop cilantro. Add remaining chipotle sauce, 1 tbsp mayo and 1/2 tbsp water (dbl both for 4 ppl) to another small bowl. Season with salt, to taste, then stir to combine.


Add pineapple, half the onions, half the cilantro and half the lime juice to a medium bowl. Season with salt and pepper, to taste, then toss to combine.


Add coleslaw cabbage mix, lime zest, remaining onions, remaining cilantro, remaining garlic puree, remaining lime juice and remaining mayo to a large bowl. Season with salt, pepper and a pinch of sugar, to taste, then toss to combine.


Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)


Remove and discard barramundi skin. Using two forks, gently flake barramundi into bite-sized pieces. Divide tortillas between plates, then top with creamy slaw and barramundi. Spoon pineapple salsa and chipotle mayo over top. Serve lime wedges alongside