Australian barramundi tacos with rainbow slaw & love.fish salsa

You must try love.fish’s 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 and cooking process!

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 Serves: 3-4 (6-8 tacos)

Ingredients

• 2 250 g fillet Australian barramundi
• Rainbow slaw
• 4 cups red and white cabbage (shredded or finely sliced)

Crema dressing

• 1/2 cup whole-egg mayonnaise
• 2 tbsp sour cream
• 1/2 cup greek yoghurt
• 2 tbsp lime juice

love.fish salsa

• 2 corn on the cob
• 1 cup heirloom cherry tomato (quartered)
• 1 tbsp red onion (finely diced)
• 1/2 tbsp coriander stem (finely chopped)
• 1/2 tbsp parsley stalk (finely chopped)
• 1 tbsp spring onion (finely chopped)
• 1 mild red chilli (finely chopped)
• samphire (chopped, if available)
• 6 drops of chipotle tabasco (more if you're brave!)
• 2 tbsp extra virgin olive oil
• 1 tbsp lime juice
• grape seed oil
• salt flakes (to taste)
• ground black pepper (to taste)
• 8 soft corn tortillas

To garnish lime wedges coriander leaves

Lets 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!

Note These love.fish taco’s are so delicious you may need a double batch to satisfy everyone!!

love.fish (Sydney, Australia)