Bring fish into the fun of taco night! Roasted barramundi is seasoned with familiar taco flavours and served with a creamy slaw. Everyone in the family can fill each taco as they wish!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Barramundi(ContainsFish/Poisson, Seafood/Fruit de Mer)
Flour Tortillas(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Coleslaw Cabbage Mix
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F . Wash and dry all produce. Garlic Guide for Step 4: 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Pat barramundi dry with paper towels. Sprinkle with Mexican seasoning. Arrange, skin side-down, on a parchment-lined baking sheet then drizzle over 1 tbsp oil. Roast in the middle of the oven until cooked through, 17-19 min.**
While barramundi roasts, juice the lime. Roughly chop cilantro. Peel, then mince or grate garlic. Cut tomatoes into 1/2-inch pieces.
Whisk half the mayo with 1 tsp sugar in a large bowl. Add coleslaw mix and toss to combine. Season with salt and pepper. Stir together tomatoes, half the lime juice, cilantro and 1 tbsp oil in a medium bowl. Season with salt and pepper.
Wrap the tortillas in foil and place in the top of oven to warm for 4-5 min. (You can skip this step if you don't want to warm the tortillas!) Stir together remaining mayo, remaining lime juice, sour cream and 1/4 tsp garlic (dbl for 4ppl) in a small bowl (NOTE: Reference Garlic Guide). Season with salt and pepper.
When barramundi is done, use two forks to break it up into large flakes. Remove and discard skin.
Divide tortillas between plates. Top each tortilla with slaw, flaked barramundi and salsa. Drizzle Baja sauce over tacos.