Barramundi and Prawn Tacos

Need

• The Seafood

• 100 Grams bakers or strong flour
• 2 Teaspoons ground cumin
• 1 Teaspoon cayenne pepper
• Pinches salt and pepper
• 600 Grams barramundi fillets cut into 5cm wide strips
• 30 Grams Extra Virgin Olive Oil (EVOO) BUY
• 200 Grams raw prawn meat

• The Salad

• 1 Chinese cabbage, sliced thinly
• 1 capsicum/bell pepper red, diced
• 2 corn on the cob, charred and cut off the cob
• 1/2 red onion finely diced
• 3 spring onions, sliced fine

• The Guacamole

• 2 avocados
• 1 lime juice
• salt and pepper to taste

• The Rest

• 12 small tortillas
• Chilli Jam to serve Recipe

Do

1  

Combine flour, cumin, cayenne pepper, salt and pepper in a bowl and stir to combine. Coat barramundi pieces in the flour mixture.

2  

Heat a pan over medium heat. Add a good splash of EVOO. Fry fish for a few minutes each side until browning and crispy. Set aside.

3  

Pan fry the prawns until pink, set aside.

4  

Prepare the salad ingredients.

5  

To make the guacamole, mash the avocado with a fork and add remaining ingredients and mash to combine.

6  

To assemble taco, spread guacamole and chilli jam on the tortilla, top with salad, then barramundi and prawns.

7  

Garnish as you wish with fresh coriander leaves, sliced chilli and lime or lemon halves for that extra punch of acidity!

Served with

• Whole Chocolate Bean Tortillas
• Flour and Duck Fat Tortillas
• Masa Harina and EVOO Tortillas
• Low Carb Thermomix Cauliflower Tortillas
• Spinach or Chilli Paprika Flour Tortillas