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Roasted Barramundi Tacos

Roasted Barramundi Tacos

with Creamy Slaw, Salsa and Baja Sauce

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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!

Tags:Family FriendlyQuick
Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

3 g

Garlic

1 unit

Lime

7 g

Cilantro

80 g

Roma Tomato

1 tbsp

Mexican Seasoning

113 g

Kale Slaw Mix

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate72 g
Sugar5 g
Dietary Fiber6 g
Protein39 g
Cholesterol80 mg
Sodium1840 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Grater
Large Bowl
Whisk
Medium Bowl
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.**

2

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.

3

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.

4

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.

5

When barramundi is done, remove and discard skin. Use two forks to break it up into large flakes. Season with salt and pepper.

6

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.