Lachlan Cox

~/recipes $ cat fish-tacos.md

Barramundi Fish Tacos with Smoky Crema

Barramundi, slaw, pickled onion, smoky crema.

Prep25 min Cook15 min Serves2-3

Ingredients

Fish

  • 250 g skinless barramundi
  • 1 lime (zest and juice)
  • 1 green jalapeno, finely diced
  • 2 Tbsp olive oil

Spice rub

  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper

Slaw

  • 2 cups cabbage, finely sliced
  • 1 small carrot, grated
  • 1/2-1 lime (juice only)
  • pinch salt
  • olive oil
  • handful coriander, chopped

Quick pickled onion

  • 1/2 red onion, thinly sliced
  • 2 Tbsp lime juice or vinegar
  • pinch salt

Smoky crema

  • 3 Tbsp sour cream
  • 1-2 tsp sriracha
  • pinch smoked paprika
  • squeeze lime
  • pinch salt
  • splash water (to loosen)

To serve

  • small tortillas
  • feta, crumbled
  • extra lime wedges
  • extra coriander

Method

  1. Pickled onions. Combine sliced onion, lime juice and salt in a bowl. Toss well and set aside for 5-15 minutes.
  2. Slaw. Combine cabbage, carrot, lime juice, salt, olive oil and coriander. Mix well and set aside to soften slightly.
  3. Crema. Mix sour cream, sriracha, smoked paprika, lime juice and salt. Add a small amount of water until the mixture is smooth and drizzleable.
  4. Prepare the fish. Pat the fish dry and coat evenly with the spice rub. Add lime zest, lime juice, jalapeno and olive oil, then toss gently. Marinate for approximately 10 minutes. I typically do this in zip lock bags as it ends up being easier when I go camping.
  5. Cook the fish. Heat a pan over medium-high heat and add oil. Cook the fish for 2-3 minutes per side until browned and cooked through, avoiding moving it too early so a crust can form. Remove from the pan and flake into large pieces.
  6. Light pan sauce. Add the leftover marinade to the pan along with 1-2 tablespoons of water. Simmer briefly for 1-2 minutes, then return the fish to the pan and toss to coat. Finish with a squeeze of fresh lime juice.
  7. Warm tortillas. Heat tortillas in a dry pan until warm and lightly charred.
  8. Assemble tacos. Layer each tortilla with fish, slaw, pickled onion and a drizzle of crema. Finish with crumbled feta, coriander and a squeeze of lime.
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