Grilled Barramundi Tacos

Grilled Barramundi Tacos

Ingredients

  • 12 oz Barramundi fillets
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp ground coriander
  • ½ cup sour cream
  • ¼ cup yogurt plain
  • 4 cups green cabbage, shredded thin
  • 1 fresno chile, seeded and minced
  • 2 limes, juiced
  • ½ cup cilantro, chopped
  • 1 tsp salt
  • 6 corn tortillas
  • ¼ cup red onions, sliced thin
  • 2 Tbsp cotija, shredded
  • Extra limes
  • Extra cilantro

Directions

  1. Combine the olive oil, cumin, salt and coriander in a small bowl and mix well.
  2. Rub the spiced oil on the Barramundi and set aside.
  3. In a medium mixing bowl, combine the cream and yogurt, mix well for crema and set aside.
  4. In another mixing bowl, combine the cabbage, fresno chile, cilantro, salt and lime juice, toss well and set aside.
  5. Preheat grill on high heat.
  6. Grill barramundi for 3 minutes, turn over and grill for another 3 minutes. Remove from heat and allow to cool.
  7. Warm tortillas and lay on a flat surface, one next to the other.
  8. Break the fish into dime size pieces and distribute evenly between the tortillas.
  9. Top the fish with 2 Tbsp of the cured cabbage.
  10. Top the cabbage with 1 Tbsp of the crema.
  11. Top the crema with sliced red onions and finish with the cotija cheese.
  12. Serve immediately with extra limes and cilantro.