Beachy Blackened Barramundi Tacos
with Creamy Cilantro-Lime Slaw
For an easy-breezy meal with sunny, summery vibes, look no further than our blackened barramundi tacos. Mild, buttery barramundi fillets are pan-seared to perfection with a smoky blend of blackening spices, loaded into warm flour tortillas, and topped with creamy, zesty cilantro-lime coleslaw. Serve with lime wedges to complete a meal that will instantly transport you to an oceanside taco truck (sans the sand in your shoes).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Cilantro
1 unit
Lime
2 tablespoon
Mayonnaise
(Contains Eggs)
1 tablespoon
Blackening Spice
4 ounce
Coleslaw Mix
10 ounce
Barramundi
(Contains Fish)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Roughly chop cilantro. Zest and quarter lime.
• In a medium bowl, combine cilantro, lime zest, mayonnaise, ¼ tsp sugar, ⅛ tsp Blackening Spice, and juice from half the lime (½ tsp sugar and ¼ tsp Blackening Spice for 4 servings). (You’ll use the rest of the Blackening Spice in the next step.) • Add coleslaw mix and toss to combine. Taste and season with salt and pepper. • Refrigerate, stirring occasionally, until ready to serve.
• Pat barramundi* dry with paper towels. Season all over with remaining Blackening Spice, salt, and pepper; rub to evenly coat (shake off any excess seasoning). • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. • Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a cutting board. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil between batches.
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.
• Carefully remove and discard skin from barramundi if desired. TIP: The skin is easier to remove when the fish is cooked. • Cut barramundi into bite-size pieces.
• Divide tortillas between plates. Fill with barramundi and creamy cilantro-lime slaw. Serve with remaining lime wedges on the side.
Barramundi is fully cooked when internal temperature reaches 145°.