Beachy Blackened Barramundi Tacos

Name: Beachy Blackened Barramundi Tacos with Creamy Cilantro-Lime Slaw
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: ¼ ounce Cilantro; 1 unit Lime; 2 tablespoon Mayonnaise; 1 tablespoon Blackening Spice; 4 ounce Coleslaw Mix; 10 ounce Barramundi; 6 unit Flour Tortillas; 2 teaspoon Cooking Oil; ¼ teaspoon Sugar; Salt; Pepper

with Creamy Cilantro-Lime Slaw

Recipe Development TeamPublished on February 27, 2024

4.1

(315 customers rated)

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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).

Tags:

New

•Protein Smart

•Calorie Smart

•Easy Prep & Clean

•Quick

Allergens:

Eggs

•Fish

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories650 kcal

Fat32 g

Saturated Fat8 g

Carbohydrate48 g

Sugar7 g

Dietary Fiber3 g

Protein34 g

Cholesterol105 mg

Sodium660 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Medium Bowl

•Paper Towel

•Large Pan

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.