Beachy Blackened Barramundi Tacos

Name: Beachy Blackened Barramundi Tacos with Creamy Cilantro-Lime Slaw
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz Barramundi; 2 tbsp Mayonnaise; 1 Lime; 6 Tortillas; 4 oz Coleslaw Mix; 1/4 oz Cilantro; 1 tbsp Blackening Spice; 1/4 tsp Granulated Sugar, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Creamy Cilantro-Lime Slaw

By Recipe0 System

For an easy-breezy meal with sunny, summery vibes, look no further than our blackened barramundi tacos. Mild, buttery barramundi fillets are pan-seared to perfection with a smoky blend of blackening spices, loaded into warm flour tortillas, and topped with creamy, zesty cilantro-lime coleslaw. Serve with lime wedges to complete a meal that will instantly transport you to an oceanside taco truck (sans the sand in your shoes).

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Barramundi
2 tbsp Mayonnaise
1 Lime
6 Tortillas
4 oz Coleslaw Mix
1/4 oz Cilantro
1 tbsp Blackening Spice
1/4 tsp Granulated Sugar, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce. Roughly chop cilantro. Zest and quarter lime.
2

In a medium bowl, combine cilantro, lime zest, mayonnaise, ¼ tsp sugar, ⅛ tsp Blackening Spice, and juice from half the lime (½ tsp sugar and ¼ tsp Blackening Spice for 4 servings). (You’ll use the rest of the Blackening Spice in the next step.)

Add coleslaw mix and toss to combine. Taste and season with salt and pepper.

Refrigerate, stirring occasionally, until ready to serve.
3

Pat barramundi* dry with paper towels. Season all over with remaining Blackening Spice, salt, and pepper; rub to evenly coat (shake off any excess seasoning).

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes.

Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a cutting board. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil between batches.
4

Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
5

Carefully remove and discard skin from barramundi if desired. TIP: The skin is easier to remove when the fish is cooked.

Cut barramundi into bite-size pieces.
6

Divide tortillas between plates. Fill with barramundi and creamy cilantro-lime slaw. Serve with remaining lime wedges on the side.

Barramundi is fully cooked when internal temperature reaches 145°.

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