serves
6-8
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 12 small corn tortillas
- 4 x 200 g skinless barramundi fillets, sliced into 4 strips each (middle cut)
- 1 tbsp olive oil
- ½ lemon
- 1 cup picked coriander sprigs
- Mayonnaise, sriracha sauce and nigella seeds, to serve
For the slaw
- ¼ red cabbage, thinly shredded
- 1 Lebanese cucumber, thinly julienned
- 4 radishes, thinly julienned
- 1 tbsp olive oil
- ½ lemon, juiced
Instructions
- To make the slaw, combine the ingredients plus a pinch of salt in a large mixing bowl and toss lightly to combine.
- Warm the corn tortillas according to the package directions, then keep wrapped in a clean tea towel to keep warm.
- Heat a large non-stick frying pan over medium-high heat. Sprinkle the barramundi pieces with salt and pepper on all sides. Add the olive oil to the pan, followed by the fish pieces. Cook for 2-3 minutes per side – you may need to cook in batches to avoid overcrowding the pan. Transfer the cooked fish to a plate and repeat until all the fish is cooked. Squeeze fresh lemon juice over the cooked fish.
- Bring the warmed tortillas, slaw and barramundi to the table with coriander sprigs, mayonnaise, sriracha and nigella seeds.
- Build your tacos with a layer of slaw, lemony barramundi and coriander sprigs. Drizzle with mayonnaise and sriracha, followed by a sprinkle of nigella seeds.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
