Barramundi Tacos with Creamy Avocado Sauce

Ingredients

Barramundi fillets

1 lb

Olive oil

2 tablespoons

Taco seasoning

2 tablespoons

Corn tortillas

8 small

Red cabbage

2 cups, shredded

Cilantro

1/4 cup, chopped

Lime

1, juiced

Salt

to taste

Pepper

to taste

Garlic

2 cloves, minced

Greek yogurt

1/2 cup

Avocado

1, ripe

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
2. Place the barramundi fillets on the baking sheet and drizzle with olive oil. Sprinkle evenly with taco seasoning, ensuring all sides are coated.
3. Bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is baking, prepare the cabbage slaw. In a bowl, combine the shredded red cabbage, chopped cilantro, and lime juice. Season with salt and pepper to taste, and toss well to combine.
5. For the creamy avocado sauce, in a blender, combine the ripe avocado, Greek yogurt, minced garlic, a pinch of salt, and a squeeze of lime juice. Blend until smooth and creamy, adjusting seasoning as needed.
6. Warm the corn tortillas in a dry skillet over medium heat, cooking each side for about 30 seconds until pliable.
7. To assemble the tacos, spread a generous spoonful of the creamy avocado sauce on each warm tortilla. Top with a portion of the cooked barramundi and a handful of the cabbage slaw.
8. Serve immediately, garnished with extra cilantro and lime wedges if desired.