Beach Bod Blackened Barramundi Tacos
Blog and recipe from the lovely Jenn Allan, UNE Life, Functions & Catering
Where does the time go? Summer is just around the corner and I’m sure I can’t be the only one itching to get back out into the sunshine! Growing up inland, summer always meant loading up the car and heading down the coast to make the most of the warmer weather with fresh fruit, sizzling barbeques and spontaneous trips to the beach. Nowadays, between work, family and looking after the dogs, I struggle to find the time to get away to the coast so often. So to celebrate the return of summer, I got cracking in the kitchen with a craving for colour!
This recipe is a simple summertime pick-me-up, great for a light lunch with the family or a lazy weekend barbeque with mates. It’s absolutely packed with fresh flavours, loaded with vitamin C and a sneaky kick of spice to help pick you up out of the tail end of the cold weather slump. The Cajun blackened seasoning on the barramundi creates a crisp, crunchy coating while keeping the fish tender and juicy, and the zesty mango salsa gives every bite a colourful punch of flavour.
Eating healthy doesn’t have to be hard, and this recipe won’t leave you feeling like you’re missing out. Get ready to shake things up for summer with a bit of spice in your life!
SOME FUN FACTS…
- Over the course of their lives, barramundi will change from males to females, but they require saltwater to change.
- Barramundi is chock-a-block full of good things – high in omega-3s, low in mercury and packed with vitamins and minerals for strong bones and a healthy heart.
- Mangos are packed with nutrients, including a whopping 67% of your daily dose of vitamin C.
- Avocados are not only loaded with heart-healthy fatty acids, they contain more potassium than bananas!
Makes around:6 Serves (2 tacos each)
- 12 mini corn tortillas
- 2 large skinless barramundi fillets
- 1 ½ teaspoon smoky paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon brown sugar
- ¼ teaspoon cayenne pepper
- 1 mango, peeled and diced about 1cm thick
- 1 tomato
- ½ a red onion, diced
- 1 jalapeno, diced (you can remove the seeds if you like less heat)
- ¼ cup fresh coriander leaves, roughly chopped (or parsley if you don’t like coriander)
- Juice of 1 lime
- ½ teaspoon of salt
- 1 ripe avocado
- ¼ cup Greek yoghurt
- 1 jalapeno, diced and seeded
- 1 clove of garlic, diced
- ¼ cup fresh coriander leaves
- Juice of ½ a lime
- ¼ cup of water
- A pinch of salt
- ½ a red cabbage, shredded
- Juice of ½ a lime
- 1 teaspoon white wine vinegar
- Mix all the spices together in a small bowl
- Drizzle your fillets with a little oil and coat both sides liberally with your spice mix
- Give the spice mix a good rub in and set the fillets in the fridge for about half an hour to let the flavours sink in
- Pan-fry the fillets in a screaming hot pan, or throw them on the barbeque and cook for about 2-3 minutes each side until the flesh is opaque and the spices have blackened
Bake them in the oven @ 220°C for 12-15 minutes, then blast under a hot grill for a few minutes until the spices blacken up
TIP: My smoke alarm is temperamental and doesn’t know what Cajun cooking is, so I do mine in the oven or out on the barbeque. If you choose to do yours on the stovetop make sure you open the windows!
- Let it rest for a few minutes, then using some tongs, flake the barramundi into bite-sized chunks
- Dice the tomato and throw it into a sieve or strainer over the sink. Toss it with a little salt to draw out the excess moisture and leave it to drain for a few minutes.
- Throw the mango, red onion, jalapeno and coriander into a medium bowl
- Squeeze in the juice of a whole lime
TIP: If you give the lime a couple of pokes with a knife and then throw it in the microwave for about 10-15 seconds you’ll get so much more juice!
- Throw the tomatoes in and give it all a toss together.
You can make this up to a day in advance to let all the flavours get to know each other – it only gets better!
- Scoop the avocado into a blender or food processor with the yoghurt, jalapeno, garlic, coriander and lime juice. Pulse until it forms a thick paste
- Add the water and pulse again until combined
- If it’s still looking more like guacamole, add some more water a tablespoon at a time, pulsing in between, until you reach the desired consistency
- Season to taste with salt and refrigerate until needed
This can keep in an airtight container in the fridge for up to a week, but the avocado will start to oxidise and discolour a little
- Throw the cabbage into a large bowl and toss with lime juice and vinegar.
- Let it sit for about 10 minutes, this will very slightly pickle the cabbage giving it an extra zing
Okay! Throw your tortillas into a hot pan for a few seconds to soften up. To build your tacos, take a tortilla and pile it up with some beautiful purple slaw, a couple of chunks of blackened barramundi and a scoop of that colourful zesty salsa. Drizzle some avocado crema on top and dig in! Yum!
We want to see what your dinner looks like, tag us @lifefunctionscatering and we will share them in our stories!
PS: If you’re in Armidale, don’t forget to drop into The Shop, we’ve just launched a little range of delectable pickles, relishes, and jams!