Barramundi Soft Taco's

Out of the Ord - Barramundi

When I found out it was Barramundi week I was pretty excited - the Brann's where going fishing over Easter weekend at El Questro and I thought for sure I could post a picture of me an my giant Pentecost River Barra that I caught pre and post recipe blog....... I caught nothing..... Neither did my man-friend..... neither did our guests from Katherine and Darwin..... and Tommy (our 1.5 year old) well, he was too busy eating chocolate eggs and swimming in the lovely river at El Q township to be of any help.

So with my store bought Australian Barra i'd like to share this simple Taco recipe as it is one of our favourite meals at home (we cook it every couple of weeks at the moment - it is very high on recipe rotation!

But I thought I'd mix it up for the Out of the Ord community in case they wanted something fancier, so I've also included a Donna Hay recipe from one of her cookbooks 'The New Easy'.

Both have their merits - Both are delicious.

Simply, ours is family friendly..... and Donna's has tequila in it - great dinner party stuff, I may have enjoyed a margarita alongside my taco last night!

Thanks for being my internet friend!

Donna Hay's Lime & Tequila Fish Taco's

My Simple Barra Taco's

My Simple Barramundi Soft Taco's
​Ingredients:

• ​Barra Fillets
• Taco Seasoning
• Coles Kaleslaw (pre packaged salad mix)
• Tortilla's
• Dare to be fancy with extra’s like avocado, coriander, fresh chilli and lime.

Method:

1. ​Cut Barra into chunks and sprinkle with desired amount of taco seasoning.
   1. We use about a half sachet - or if we forget to buy taco seasoning or your trying not to waste food #nowaste - leftover  burrito or fajita seasoning works also.
   2. Our little boy Tommy can't hack the Mexican seasoning so we cook some plain Barra for him before cooking ours.
2. Heat pan with a little olive oil then fry the Barra until cooked, about 5 minutes, place in a bowl and set on the table.
3. Prepare Kaleslaw in a salad bowl and set on the table.
4. Heat tortilla's in microwave for 10 seconds.
5. Eat and share at the table.

​Donna Hay's Tequila and Lime Fish Taco's
Slightly altered from her ‘The New Easy’ cookbook – great book!
Ingredients:

• ¼ cup tequila
• ¼ cup fresh lime juice
• 1 tablespoon caster sugar
• 1 teaspoon dried chilli flakes
• Pinch of salt
• A couple of barra fillets (pending size)
• Tortilla’s
• 1 – 2 Avocado’s, diced
• Coriander leaves

Pickled Cabbage Salad
·       1 white onion, thinly sliced
·       2 cups of shredded drumhead cabbage
Method:

1. Combine tequila, lime, sugar, chilli flakes and salt
2. Place fish in a shallow tray and pour half the mixture on top, allow to stand for 20 minutes to marinate.
3. Make the pickled cabbage salad by placing the sliced onion and cabbage in a container with a tight lid and pour over the remaining tequila/lime mix. Shake to combine, place in fridge till ready to serve.
4. Heat oil in a frying pan and cook the barra as fillets, skin side down first until cooked through, set aside.
5. To make taco’s top the tortilla’s with the cabbage salad, avocado, fish and coriander.