Roasted Barramundi Tacos
with Creamy Slaw, Salsa and Baja Sauce
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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
6 unit
Flour Tortillas
(Contains Gluten)
3 g
Garlic
1 unit
Lime
7 g
Cilantro
80 g
Tomato
1 tbsp
Mexican Seasoning
113 g
Kale Slaw Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Garlic Guide for Step 4 (dbl for 4ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra!
Pat barramundi dry with paper towels, then season with Mexican Seasoning. Arrange, skin side-down, on a parchment-lined baking sheet, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until cooked through, 17-19 min.**
While barramundi roasts, juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro. Peel, then mince or grate garlic. Cut tomato into 1/2-inch pieces.
Whisk together half the mayo, 1 tsp lime juice and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add kale slaw mix and toss to combine. Season with salt and pepper. Stir together tomatoes, cilantro, 1 tsp lime juice and 1/2 tbsp oil (dbl both for 4 ppl) in a medium bowl. Season with salt and pepper.
Wrap the tortillas in foil and place in the top of the oven until warm, 4-5 min. (NOTE: You can skip this part of the step if you don't want to warm the tortillas!) Stir together remaining mayo, remaining lime juice, sour cream, 1 tsp of water (dbl for 4 ppl) and 1/8 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper.
When barramundi is done, remove and discard skin. Use two forks to break it up into large flakes. Season with salt and pepper.
Divide tortillas between plates. Top each tortilla with slaw, flaked barramundi and salsa. Drizzle Baja sauce over tacos. Squeeze over a lime wedge, if desired.
