Barramundi Tacos Rainbow Slaw (Printable)
Tender spiced barramundi in warm tortillas topped with colorful cabbage slaw and fresh tomato salsa.
# What You Need:
→ For the Barramundi
01 - 1.3 lbs barramundi fillets, skinless and pin-boned
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - ½ tsp garlic powder
06 - ½ tsp salt
07 - ¼ tsp black pepper
08 - 1 lime, juiced
→ For the Rainbow Slaw
09 - 1 cup red cabbage, finely shredded
10 - 1 cup green cabbage, finely shredded
11 - 1 carrot, julienned
12 - ½ red bell pepper, thinly sliced
13 - 2 green onions, thinly sliced
14 - ¼ cup fresh cilantro, chopped
15 - 2 tbsp mayonnaise
16 - 2 tbsp Greek yogurt
17 - 1 tbsp apple cider vinegar
18 - 1 tsp honey
19 - Salt and pepper, to taste
→ For the Salsa
20 - 1 cup cherry tomatoes, diced
21 - ½ red onion, finely diced
22 - 1 jalapeño, seeded and minced
23 - ¼ cup fresh cilantro, chopped
24 - 1 lime, juiced
25 - Salt, to taste
→ For Serving
26 - 8 small corn or flour tortillas
27 - Lime wedges
# How-To Steps:
01 - Whisk together olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice in a small bowl. Pat barramundi fillets dry and coat both sides thoroughly with the spice rub.
02 - Heat a nonstick skillet over medium-high heat. Place seasoned fillets in the pan and cook for 3–4 minutes per side until the flesh turns opaque and flakes easily with a fork. Remove to a plate and break into large chunks.
03 - Toss red and green cabbage, carrot, bell pepper, green onions, and cilantro in a large bowl. Whisk mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss until evenly coated.
04 - Combine cherry tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir gently to distribute ingredients evenly without mashing the tomatoes.
05 - Heat tortillas in a dry skillet for 30 seconds per side or wrap in foil and warm in a 350°F oven for 5–7 minutes until pliable.
06 - Fill each warm tortilla with chunks of barramundi. Top generously with rainbow slaw and a spoonful of fresh salsa. Serve immediately with lime wedges for squeezing.
# Helpful Tips:
01 -
- The barramundi stays impossibly tender while the spice crust gets perfectly crispy in spots
- That rainbow slaw brings crunch and creaminess that makes every bite interesting
02 -
- Pat the fish absolutely dry before applying the spice rub, otherwise you will end up steaming instead of searing
- Let the slaw sit for at least 15 minutes, the cabbage needs time to soften slightly in that dressing
03 -
- If your barramundi fillets are thick, cut them in half horizontally so they cook through before the spices burn
- Warm your tortillas directly over a gas flame for 15 seconds per side to get those lovely charred spots