Barramundi Tacos Rainbow Slaw (Print Version)
Flaky barramundi in soft tortillas topped with vibrant rainbow slaw and zesty salsa for fresh taco night.
# What You Need:
→ For the Barramundi
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
→ For the Rainbow Slaw
09 -
10 -
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
→ For the Salsa
20 -
21 -
22 -
23 -
24 -
25 -
→ For Serving
26 -
27 -
# How-To Steps:
01 - In a small bowl, mix olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice. Pat barramundi fillets dry and brush both sides with the spice mixture.
02 - Heat a nonstick skillet over medium-high heat. Add the fillets and cook for 3–4 minutes per side, or until the fish is opaque and flakes easily. Transfer to a plate and gently break into large pieces.
03 - In a large bowl, combine red and green cabbage, carrot, bell pepper, green onions, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Pour dressing over the vegetables and toss to coat.
04 - In a medium bowl, mix cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently to combine.
05 - Heat tortillas in a dry skillet or wrap in foil and warm in the oven until soft.
06 - Place pieces of barramundi in each tortilla. Top with rainbow slaw and a generous spoonful of salsa. Serve with lime wedges.
# Expert Tips:
01 -
- The barramundi stays impossibly tender while getting this gorgeous spiced crust that makes you feel like you actually know what you're doing
- That rainbow slaw is basically a salad disguised as a taco topping so you can pretend you made something healthy alongside all those tortillas
- Everything comes together in 35 minutes flat but tastes like you spent all afternoon prepping
02 -
- Dry the fish really well before seasoning, like use paper towels and get serious about it, because moisture is the enemy of that beautiful spice crust you want
- The slaw can sit for 20 minutes while you cook everything else, and it actually gets better as the dressing softens the cabbage slightly
- Warm your tortillas properly because cold tortillas are a tragedy and no amount of delicious fish can save that particular mistake
03 -
- Let the fish rest for a couple of minutes after cooking, just like you would a steak, so the juices redistribute and don't run all over your tortilla
- Grate your carrot instead of slicing it if you want the slaw to hold together better, plus it creates this beautiful confetti texture