This weekend calls for BBQ barramundi tacos, topped with salsa of classic Mexican flavours 🎣
WHAT YOU NEED:
La Banderita Street Tacos or Taquitos
3 bunches of spring onions
1 whole side barramundi fillet, skin on (about 600–800g)
2 tbsp extra virgin olive oil
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
Salt and pepper
[SMOKEY TOMATO SAUCE]
3 ripe tomatoes, halved
1 tbs red wine vinegar
3 tbs cashews, soaked overnight then drained
3 tbsp extra virgin olive oil
Chilli sauce (optional)
[SALSA]
1 corn on the cob
1 avocado, cut into 3 cm chunks
A few sprigs coriander
Juice of 1 lime
METHOD:
Pre-heat the BBQ over a medium heat (or oven to 200C).
Char the tomatoes and corn BBQ for 5 minutes or until caramelised and blistered. Remove and cool.
For the salsa, remove kernels from the cob and add to a bowl with avocado, coriander, pinch of salt and loads of lime juice.
Drizzle fish with oil and add a pinch of salt and sprinkle over the crushed spices. Lightly oil the spring onions and pop them onto the flat plate of the BBQ. Rest the fish on top, skin side down, then cook with the BBQ hood down for 10-15 minutes. Halfway through cooking, remove 6 of the charred spring onions and reserve for the sauce.
Once fish is cooked, carefully remove, place on a platter, and cover to keep warm.
For the sauce, add the cooked and chopped spring onions into a small food processor with the roasted tomatoes, vinegar, cashews, chilli sauce, salt and pepper and a 3 tbs of olive oil. Blend.
Warm tortillas on the BBQ for 30-60 seconds on each side or until soft. Remove and wrap in a clean tea towel to keep warm.
SERVE:
Add a dollop of smokey tomato sauce to warm tortillas, chunks of BBQ barramundi and top with the salsa 🌮
#fishtacos #barramundi #bbqrecipes #weekendbbq
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![This weekend calls for BBQ barramundi tacos, topped with salsa of classic Mexican flavours 🎣
WHAT YOU NEED:
La Banderita Street Tacos or Taquitos
3 bunches of spring onions
1 whole side barramundi fillet, skin on (about 600–800g)
2 tbsp extra virgin olive oil
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
Salt and pepper
[SMOKEY TOMATO SAUCE]
3 ripe tomatoes, halved
1 tbs red wine vinegar
3 tbs cashews, soaked overnight then drained
3 tbsp extra virgin olive oil
Chilli sauce (optional)
[SALSA]
1 corn on the cob
1 avocado, cut into 3 cm chunks
A few sprigs coriander
Juice of 1 lime
METHOD:
Pre-heat the BBQ over a medium heat (or oven to 200C).
Char the tomatoes and corn BBQ for 5 minutes or until caramelised and blistered. Remove and cool.
For the salsa, remove kernels from the cob and add to a bowl with avocado, coriander, pinch of salt and loads of lime juice.
Drizzle fish with oil and add a pinch of salt and sprinkle over the crushed spices. Lightly oil the spring onions and pop them onto the flat plate of the BBQ. Rest the fish on top, skin side down, then cook with the BBQ hood down for 10-15 minutes. Halfway through cooking, remove 6 of the charred spring onions and reserve for the sauce.
Once fish is cooked, carefully remove, place on a platter, and cover to keep warm.
For the sauce, add the cooked and chopped spring onions into a small food processor with the roasted tomatoes, vinegar, cashews, chilli sauce, salt and pepper and a 3 tbs of olive oil. Blend.
Warm tortillas on the BBQ for 30-60 seconds on each side or until soft. Remove and wrap in a clean tea towel to keep warm.
SERVE:
Add a dollop of smokey tomato sauce to warm tortillas, chunks of BBQ barramundi and top with the salsa 🌮
#fishtacos #barramundi #bbqrecipes #weekendbbq](https://labanderita.tv/wp-content/uploads/sb-instagram-feed-images/842191572_18394351522200009_8468300252208407133_nfull.webp)
