Barramundi & Charred Corn Salad Tacos
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 14.11 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 4 barramundi fillets, skin on
- 1/3 cup extra virgin olive oil
- 1tablespoons Mexican chilli powder
- 2 corn cobs, husks and silks removed
- 2 long red chillies, thinly sliced
- 1 bunch coriander, leaves picked, chopped
- 1 lime, 0.5 juiced, 0.5 wedges to serve
- 10packets mini flour tortillas
- 1 avocado, destoned, peeled, sliced
Description
For a quick and easy dinner, try these fish tacos the whole family will love. Featuring juicy barramundi and charred corn salad, this recipe is a real winner.
Method
Step 1 of 5
Pat fish dry with paper towels. Combine 1 tbs oil and chilli powder in a shallow dish. Add fish and turn to coat. Set aside.
Step 2 of 5
Heat a greased barbecue grill or chargrill pan over medium-high heat. Cook corn, turning, for 10 minutes or until tender. When cool enough to handle, cut kernels from cob and discard cob. Place corn, chilli, coriander, lime juice and 1 tbs oil in a bowl. Season and stir to combine.
Step 3 of 5
Warm tortillas on barbecue grill or chargrill pan until charred and toasted. Wrap in foil to keep warm.
Step 4 of 5
Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 4 minutes or until crisp and brown. Turn and cook for a further 30 seconds or until just cooked through. Flake fish.
Step 5 of 5
Top tortillas with corn salsa, avocado and fish, and serve with extra lime cheeks.
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