Blackened Barramundi Tacos
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MAKE THIS WITH
Ingredients
- 12 La Banderita Taquitos corn tortillas
- 1 avocado, cut into 12 slices
- Sour cream, to serve (optional)
- 2 tbs extra virgin olive oil
- 4 barramundi fish fillets, skin off
- 2 tbs smoked paprika
- 2 tbs ground cumin
- 1 tsp. ground coriander
- 1/2 tsp oregano
- Salt
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CORN SALSA
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- 2 corn cobs
- 2 long red chillies, thinly sliced
- Juice and zest 1 lime, plus extra to serve
LET'S GET STARTED
- Pre heat a pan or a flat plate of a bbq over a high heat. Brush the corn generously with olive oil and grill until slightly blackened. Remove, cool and cut the corn kernels off the cob. Combine in a bowl with chillies, a good pinch of salt and the lime zest and juice.
- On a plate combine the spices and oregano with a pinch of salt. Dredge the fish fillets all over in the spice mix and fry for 1-2 minutes on each side until charred.
- Heat the tortillas in a dry pan over a medium heat for a minute on each side. Keep warm in clean tea towel.
- To serve add a dollop of sour cream on each taco and top with avocado. Flake the fish on top and garnish with the corn salsa. Squeeze over extra lime and serve.
