Spiced White Fish 'Baja' Taco with Cabbage Slaw & Salsa
Destination: Mexico. In Baja, fish is often cooked outside over an open flame, which gives it a gentle smokiness — a hot griddle or barbecue at home does the same job. The fish is delicate, so handle it gently and let the crunch of cabbage, sharp salsa and lime do the rest.
Serves 2 · 25 mins + prep · Eat this dish first
Fresh seafood has a shorter shelf life than red meat, so cook this one early in the week.
In your box
- Barramundi
- 1 Mexican taco seasoning sachet
- 6 small tortillas
- 1 cabbage piece
- 1 tomato
- 1 lime
- 1 red onion
- 1 coriander bunch*
*Coriander may be split across other dishes — read each recipe carefully.
From your pantry
Salt, cooking oil
Equipment
Frying pan, griddle pan (optional)
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables. Thinly slice the cabbage. Thinly slice half the onion and dice the rest. Cut the tomato into small dice and the lime into wedges. Chop the coriander. Remove the skin from the fish and cut the flesh into 1cm slices.
2. Make the salsa. Combine the tomato, diced onion and coriander in a bowl. Season with a pinch of salt and a squeeze of lime.
3. Prepare the fish. In a bowl, carefully combine the fish, taco seasoning and a drizzle of oil.
4. Cook the fish. Preheat a griddle pan, barbecue or frying pan over medium-high heat. Cook the fish for 2 minutes on each side or until just cooked — take care, it's delicate and can break easily.
5. Heat the tortillas. Meanwhile, heat and soften the tortillas in a frying pan for 30 seconds each side. Keep warm and soft by covering with a clean tea towel.
To serve
Divide the tortillas between serving plates. Top with the fish, sliced cabbage, sliced onion and salsa. Serve with the remaining lime wedges.
Wanna wing it?
- Serve with chilli sauce or guacamole
Allergens: fish, wheat, gluten, soy, garlic, onion. Gluten-free customers receive corn tortillas — disregard the soy, wheat and gluten allergens.