Caribbean Barramundi Tacos

Nutrition per serve

Ingredients

• 1pcs avocado
• 1bunch coriander
• 1pcs orange
• 6pcs flour tortillas
• 2pcs barramundi fillets
• 5g Caribbean seasoning
• 50g mixed salad leaves
• 3ml white wine vinegar
• 15ml olive oil
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Cooking tip). Preheat the oven to 220C, fan-forced. Thinly slice the avocado. Pick the coriander leaves, discarding the stems. Segment the orange over a bowl to catch the juice (see Kitchen 101). Combine the avocado, orange segments and ½ tsp white wine vinegar in a bowl and season with salt and pepper.
2. Step 2 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.
3. Step 3 — Cook fish
   Meanwhile, pat the fish dry with paper towel, rub with 2 tsp olive oil and season with salt and pepper. Heat a small frypan over medium-high heat until hot. Cook fish, skin-side down, covered, for 3 mins. Scatter with half the Caribbean seasoning, then turn and cook, uncovered, for 4 mins or until cooked through (cooking times may vary depending on the thickness of the fillets).
4. Step 4 — Dress salad leaves
   Combine 1 tsp orange juice and 1 tsp olive oil in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Combine the remaining Caribbean seasoning, 2 tbs mayonnaise and 1 tsp water in a separate bowl.
5. Step 5 — Serve up
   Flake the fish into large chunks. Divide the tortillas among plates and spread with the mayo dressing. Fill with the fish, salad and salsa, scatter over the coriander and serve with any remaining salad. Enjoy!
6. Step 6 — Kitchen 101
   Segmenting fruit means removing the bitter white pith and chewy membranes. Take a sharp knife and slice off the top and bottom of the orange. Following the curve of the orange, slice the skin away from the flesh. Remove any remaining pith. Holding the orange over a bowl to catch the juices, cut between the membranes to segment the orange.

Allergens

Sulfit, Eier, Gluten, Wheat, Fisch