Crispy Barramundi Fish Tacos with Easy Slaw
5m Prep
20m Cook
Serves 4
INGREDIENTS
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- 12 oz The Better Fish® Crispy Barramundi Tenders
- 8 tortillas (corn or flour)
For the slaw
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- Kosher salt to taste
- 3 heaping cups store-bought slaw mix
Other toppings
- Chopped fresh cilantro
- Hot sauce
- Lime wedges
Crispy Barramundi Tenders are the perfect base for these tacos! Keep things easy with a store bought coleslaw mix, a creamy lime dressing, and a dash of your favorite hot sauce. Recipe and photography by Jessie Johnson.
INSTRUCTIONS
Step 1: Bake the Barramundi
Heat oven to 425° F. Arrange frozen Crispy Barramundi Tenders in a single layer on a baking sheet. Bake for 18 minutes, until tenders are golden brown and crispy. (Tip: Assemble the slaw and heat the tortillas while the barramundi cooks!)
Let crispy tenders cool for 5 minutes, then slice each tender in half lengthwise (they should flake very easily once cooked).
Step 2: Make the slaw
Whisk mayonnaise, lime juice, and a pinch of salt together in a medium mixing bowl. Add slaw mix and stir to combine. Set aside until you’re ready to assemble the tacos.
Step 3: Assemble tacos
Heat tortillas using your preferred method (see recipe notes). Top each tortilla with a scoop of slaw and a piece of Crispy Barramundi Tender. Top with fresh cilantro and a drizzle of your favorite hot sauce (optional). Serve immediately.
Recipe Notes
How should I heat my tortillas? We like to warm tortillas in a hot cast iron skillet, over a gas burner, or by wrapping them in foil and placing them in the oven until heated through. Learn more about heating up tortillas!
What kind of slaw mix should I use? We like buying coleslaw mix or broccoli slaw mix – anything with a mix of sliced or shredded veggies will be good here! Look for something with green and/or red cabbage along with carrots or broccoli stems for plenty of color and crunch.
Add your favorite toppings! These tacos are very forgiving. Add avocado, sliced green or red onions, diced jalapeños, or a scoop of corn salsa to these tacos. For a spicier coleslaw, whisk a dash of hot sauce or chipotle powder into the dressing. Use Greek yogurt in place of mayonnaise if you like.
If you’d like to keep the shape of the Barramundi Tender intact for maximum crispiness, just slice the tenders in half and place one half of a tender on each taco. For a more rustic taco that’s easier to roll and fold, you can cut the Crispy Tenders into quarters after they’ve baked, and add a few smaller pieces of barramundi to each taco.