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May 12 / JW

Barramundi Fish Tacos


This was my cinco de mayo recipe for this year, but I’m a little slow on posting it:) Oh well, you can still make these tacos anytime of the year!

First, take your fish and cut into bite size peices, maybe 1/2 inch by 2 inches. Sprinkle with some cumin and mexican chili powder and leave in the fridge for a few hours or even over night.

Next, thinly slice a red onion, and add to pickling liquid(water, cider vinegar,and sugar) and also leave for a few hours or overnight.

When you’re ready to make the tacos, heat a pan to medium, and add some olive oil. Season fish with some salt and pepper and lemon juice and add to pan. Cook on all sides until done, about 7 minutes depending on the thickness of the fish.

Next, heat some small tortillas in the microwave or oven(cover in a towel and add a sprinkle of water). Add fish to tacos and garnish with some pickled onion, avocado, and thinly sliced cabbage…

Serve with a slice of lime and a cold beer:)

Here’s the Recipe:

Fish Tacos


  • 500g Barramundi or other white fish fillets
  • 1/2 Red Onion, Thinly sliced
  • 1 Avocado
  • Small tortillas(flour or corn)
  • 1/2 Cup Green or red cabbage, thinly sliced
  • Optional: Cheese, salsa/pico
  • 2tsp Cumin
  • 1tsp Mexican chili powder
  • 1/4 Cup Cider vinegar
  • 1/4 Cup Water
  • 2Tbl Sugar

Cooking Directions

  1. Marinade fish in cumin and chili powder for at least a few hours or over night.
  2. For pickled onion, add equal parts water, vinegar, and half again as much sugar.
  3. Cook fish on medium high heat for about 7 minutes until cooked through.
  4. Heat tortillas. Thinly slice your cabbage.
  5. Add fish to tortillas and then add avocado, cabbage and onions.


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