Barramundi Tacos with Rainbow Slaw and Salsa

Ingredients

Scaled for your household (4 portions) · original serves 4

• Corn cobs2
• Olive oil4 AU tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tbs olive oil
  • 3 tbsp extra virgin olive oil
• Cherry tomatoes1 cup
  quartered
• Red onion1 AU tbsp
  finely diced
• Coriander bunch½ AU tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • ½ tbsp coriander stem, finely chopped — finely chopped
  • Coriander leaves to garnish
• Flat-leaf parsley½ AU tbsp
  finely chopped
• Spring onions1 AU tbsp
  finely chopped
• Fresh chilli1
  finely chopped
• Samphire (optional)to taste
  chopped – if available
• Chipotle tabasco6 drop
• Saltto taste
• Black pepperto taste
• Whole egg mayonnaise½ cup
• Sour cream2 AU tbsp
• Plain Greek yoghurt½ cup
• Lime juice3 AU tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tbs lime juice
  • 1 tablespoon lime juice
• White fish fillets500 g
  skin removed and reserved
• Corn tortillas8
• Red and white cabbage4 cup
  shredded or finely sliced red and white cabbage
• Lime (optional)to taste
• Vegetable oilto taste
  as needed

Method

1. 1

   Oil and grill the corn until lightly charred; cool and remove kernels. Toss with tomatoes, red onion, herb stems, spring onion, chilli, optional samphire, Tabasco, some of the extra olive oil and the additional tablespoon lime juice. Season and refrigerate for at least 10 minutes while cooking.

2. 2

   Mix mayonnaise, sour cream, yoghurt and the measured 2 tablespoons lime juice for crema. Slice and season barramundi; sear in a little hot oil for about 2 minutes on one side and 1 minute on the other until cooked. Rest briefly.

3. 3

   Fry reserved fish skin until golden and crisp, then chop. Fry tortillas for about 1 minute per side. Fill with cabbage, fish, crema and salsa; finish with coriander, crispy skin and lime wedges.