Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

For the tacos:
• 1 lb The Better Fish® Barramundi skinless fillets, thawed and patted dry
• 2 tablespoons blackening seasoning
• 1 tablespoon olive oil
• 8 small corn or flour tortillas, warmed
• 2 cups shredded cabbage or slaw mix
• 1 avocado, sliced
• ¼ cup chopped cilantro
• 1 lime, cut into wedges

For the creamy aioli:
• ½ cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 small garlic clove, grated or finely minced
• ½ teaspoon smoked paprika
• Pinch of salt

Directions:
1. Make the aioli: In a small bowl, stir together mayonnaise, lime juice, honey, garlic, smoked paprika, and salt. Refrigerate until ready to serve.

2. Season the fish: Cut barramundi into taco-size pieces. Coat evenly with blackening seasoning.

3. Cook the barramundi: Heat olive oil in a nonstick or cast-iron skillet over medium-high heat. Add fish and cook 3–4 minutes per side, until blackened on the outside and the fish flakes easily with a fork.

4. Warm the tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable.

5. Assemble: Fill each tortilla with cabbage, blackened barramundi, avocado, cilantro, and a drizzle of creamy aioli.

6. Serve: Finish with a squeeze of lime and serve immediately.

Suggested Side Dishes:
• Mexican street corn salad
• Cilantro-lime rice
• Black bean and corn salad
• Mango salsa
• Pickled red onions
• Chips with guacamole or salsa verde
• Cabbage slaw with lime vinaigrette
• Grilled pineapple