Recipe0
← Back to recipes

California-Inspired Fish Tacos with Guacamole and Lime Crema

Taco night just got tastier! Flaky barramundi is coated in enchilada spices and pan-seared for a spicy, charred filling. Top with a pile of zesty coleslaw, savoury guacamole and diced tomatoes for the perfect handheld!

View recipe source
Quick Fish Family
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 282 gr barramundi
  • 6 flour tortillas
  • 170 gr coleslaw cabbage mix
  • 1 lime
  • 3 tbsp sour cream
  • 3 tbsp guacamole
  • 1 tbsp enchilada spice blend
  • 3 tbsp oil*
  • 0.25 tsp salt*
  • 0.125 tsp pepper*
  • 0.5 tsp sugar*
  • 56 gr yellow onion
  • 80 gr tomato
  • 7 gr cilantro
  • 564 gr barramundi
  • 12 flour tortillas
  • 340 gr coleslaw cabbage mix
  • 1 lime
  • 6 tbsp sour cream
  • 6 tbsp guacamole
  • 2 tbsp enchilada spice blend
  • 6 tbsp oil*
  • 0.5 tsp salt*
  • 0.25 tsp pepper*
  • 1 tsp sugar*
  • 113 gr yellow onion
  • 160 gr tomato
  • 7 gr cilantro

Instructions

  1. Before starting, preheat the oven to 400˚F. Wash and dry all produce. Cut tomato into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Pat barramundi dry with paper towels. Season flesh with salt and Enchilada Spice Blend.
  2. Add half the lime zest, half the lime juice, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix, then toss to coat. Set aside.
  3. Add sour cream , remaining lime zest, remaining lime juice, 1 tsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add tomatoes, onions, cilantro and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Set aside.
  4. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**
  5. Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
  6. Remove and discard barramundi skin. Using two forks, gently flake barramundi into bite-sized pieces. Divide tortillas between plates, then top with some slaw and barramundi. Spoon salsa, guacamole and lime crema over top. Serve any remaining slaw alongside. Squeeze a lime wedge over top, if desired.