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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:Quick PrepFamily Friendly
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

(ContainsWheat/Blé)

1 unit

Garlic, cloves

1 unit

Lime

7 g

Cilantro

85 g

Carrot

170 g

Coleslaw Cabbage Mix

80 g

Roma Tomato

1 tbsp

Mexican Seasoning

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber8 g
Protein38 g
Cholesterol90 mg
Sodium1450 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Grater
Peeler
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 on a parchment-lined baking sheet, skin side-down, 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. Peel, then grate half the carrot (whole carrot for 4 ppl).

3

Whisk together half the mayo, 1 tsp lime juice and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Add coleslaw cabbge mix and grated carrot. Season with salt and pepper, then toss to combine. Add tomatoes, cilantro, 1 tsp lime juice and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

4

Wrap tortillas in foil and place in the top of the oven until warm, 4-5 min. (TIP: You can skip this part of the step if you don't want to warm the tortillas!) Add sour cream, remaining mayo, remaining lime juice, 1 tsp of water (dbl for 4 ppl) and 1/8 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

5

When barramundi is done, remove and discard skin, then transfer to a cutting board. Use 2 forks to break barramundi up into large flakes. Season with salt and pepper.

6

Divide tortillas between plates. Top each tortilla with slaw, barramundi and salsa. Drizzle Baja sauce over tacos. Squeeze over a lime wedge, if desired.