Southwestern Barramundi Fish Tacos
INGREDIENTSJump to Recipe
• 12 oz The Better Fish® Barramundi Skinless Fillets
• ¼ cup sour cream
• 4 teaspoons taco seasoning
• 1 Tablespoon rapeseed oil
• ½ head red cabbage, thinly sliced
• 1 carrot
• ¼ cup mayonnaise
• 2 Tablespoons cilantro (coriander herb)
• 1 Tablespoon lemon juice
• 4 corn tortillas
• ½ head green cabbage, thinly sliced
Simple Southwestern Barramundi Fish Tacos will feel like an easy flight to the Baja Peninsula. Fish tacos are a perennial favorite of families everywhere. They’re so easy to put on the table, fun to assemble, and such a wonderful backdrop for favored flavors! Our simple, southwestern fish tacos are flavored with lemon and taco seasoning and feature a creamy sauce that enhances the buttery, clean flavor of Barramundi. Recipe adapted from Taste of Home.
For sauce, mix mayonnaise, sour cream, cilantro, and 2 teaspoons taco seasoning.
Toss The Better Fish® Barramundi with lemon juice and remaining taco seasoning.
In a non-stick pan, heat oil over medium-high heat; sauté Barramundi just until it begins to flake easily with a fork (around 4-6 minutes). Fish may break apart as it cooks.
Spoon fish into warmed corn tortillas, serve with sauce and remaining ingredients as desired. Feel free to add additional taco fixings like fajita veggies and diced tomato.
For the slaw, grate carrot into small slices with a box grater. Slice red and green cabbage thinly and combine with carrot.