supporting our Australian Barramundi farmers
Try our super healthy and flavoursome spin on a Mexican favourite, showcasing Australian produce. Not only will your kids love the flavours but they can be involved in the entire preparation & cooking process!
Serves: 3-4 (6-8 tacos)
This recipe can easily be made in larger quantities if you wish to feed a crowd.
PREPARATION TIME: 20 MINUTES
COOKING TIME: 6-10 MINUTES
2 x 250g fillet Australian barramundi
4 x cups red and white cabbage (shredded or finely sliced)
1/2 cup whole egg mayonnaise 2 tablespoons sour cream
1/2 cup greek yoghurt
2 tablespoons lime juice
2 x corn on the cob
1 x cup heirloom cherry tomato (quartered)
1 x tablespoon red onion (finely diced)
1/2 tablespoon coriander stem (finely chopped) 1/2 tablespoon parsley stalk (finely chopped)
1 x tablespoon spring onion (finely chopped)
1 x mild red chilli (finely chopped)
Samphire (chopped-if available)
6 drops of chipotle tabasco (more if your brave!) 2 x tablespoon extra virgin olive oil
1 tablespoon lime juice
Grape seed oil
Salt flakes (to taste)
Ground black pepper (to taste)
8 x soft corn tortillas
LET’S GET STARTED
PREPARE THE LOVE.FISH SALSA
Rub the corn cobs with oil, grill until lightly charred. When cooled, cut the kernels from the cob, 1/4 the cherry tomatoes, and add all the remaining ingredients in a big mixing bowl. Make sure to season with salt and pepper then set aside in the fridge for marinating. This will take a minimum of 10 minutes however the salsa can easily be made the day before.
SHRED THE SLAW
Shred the red and white cabbage finely with a mandolin and place to the side. If you do not have a mandolin slice as finely as possible.
SEAR THE BARRAMUNDI
Add grape seed oil to a heavy frypan and heat until smoking. Remove the skin from the barramundi fillet and slice length ways across the fillet into one inch pieces. Season, and sear in the pan 2 minutes on one side and 1 min on the other. Remove to rest. To crisp the removed skin, add a little oil and holding it flat to the pan with a small weight, cook until golden. This adds a lovely texture and crunch to the tacos!
SOFT CORN TORTILLA
Heat oil in a frypan and cook tortillas for 1 min each side until golden
TOP UP THE TACO’S
This is the fun part! Place your slaw in the base of the taco, follow with your grilled barramundi, add the crema, then top with the salsa. Garnish with fresh lime and coriander leaves. A guaranteed family favourite!
As featured on 2GB’s ‘Good Tucker’ segment with Chris Smith
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