Cajun Barramundi Tacos Recipe

Ingredients

• 600g australian barramundi fillets
• 1 tbsp cajun seasoning
• 1 tbsp olive oil
• 350g packet kale slaw mix
• 2 pickled jalapeño chillies
• 220g pkt pre-chopped fresh pineapple
• 2 limes
• 8 mini flour tortillas
• fresh coriander sprigs, to serve

Method

1. Heat a large deep frying pan over medium-high heat.
2. While the pan heats up, remove the skin from the fish (600g Australian barramundi fillets) and cut the flesh into 2-3cm pieces. Transfer to a bowl. Add the Cajun seasoning (1 tbsp Cajun seasoning) and oil (1 tbsp olive oil). Toss until well combined.
3. Add half the fish to the pan and cook, turning gently, for 2-3 minutes or until just cooked through. Transfer to a bowl. Repeat with the remaining fish.
4. Meanwhile, make the kale slaw (350g packet kale slaw mix) in a large bowl following packet directions. Set aside. Slice the jalapeño (2 pickled jalapeño chillies) and transfer to a small bowl with the pineapple (220g pkt pre-chopped fresh pineapple). Cut limes (2 limes) in half and squeeze 1 half over the pineapple mixture. Toss to combine.
5. Warm the flour tortillas in the microwave. Divide the slaw among the tortillas (8 mini flour tortillas). Top with the fish and pineapple salsa. Sprinkle with coriander (Fresh coriander sprigs, to serve). Serve with the remaining lime halves.