Beachy Blackened Barramundi Tacos
with Creamy Cilantro-Lime Slaw
- Fish
- Eggs
- Wheat
- Soy
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).
Ingredients
10 ounce
Barramundi
(Contains: Fish)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• Divide tortillas between plates. Fill with barramundi and creamy cilantro-lime slaw. Serve with remaining lime wedges on the side.
Barramundi is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the blackened seasoning and fresh taste, though some found it bland and wanted more kick 🌶️.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, with several calling it their fastest HelloFresh recipe yet.
- Suggestions: Consider adding a zesty sauce, hot sauce, or mango salsa to boost flavor; some recommended including a side dish like rice or beans.
- Portions: Several felt the fish portion was too small for 6 tacos; many could only make 3-4 tacos total.
- Texture: Some loved the crispy fish skin, while others found removing it tricky; a few wanted more crunch overall.
Reviews from our home cooks
The Barramundi was introduced to me by Hello Fresh, and it may be the best tasting fish I've ever had! It flakes just perfectly and the seasoning was flawless! My boys didn't want the tacos, so I made rice to go with the fish for them. Would love to try with corn tortillas!
Easy to assemble and prepare nutritious Tacos. Delicious meal. The blackened Barramundi was great. Excellent.
I am a huge Barramundi fan so I just went for that and re-constructed my own recipe. I am not crazy about soft tortilla shells so I just cooked up the Barramundi and made my own version of the slaw with the mayo, a little honey, and red wine vinegar and had it on the side. Scrumptious!
A new fave! I prefer the regular cabbage slaw over the red cabbage (as in the blackened Baja fish tacos). I didn't cook the skin crispy enough, and it was tough. Next time I'll do better!
This meal is easy to make and it's delicious! Barramundi is one of my favorite fish. The issue I have is that the portions are too small. There was only enough for 4 tacos, not 6 as advertised.
A great new way to make the barramundi. Love the blackened seasoning, overall very beachy!
Coleslaw and cilantro went bad fast but everything else was really good!!! Quick, flavorful and light but filling. Barramundi is the best fish for this :) Delish!
I loved this fish. Easy to cook and the blackening spices tasted really good. The slaw and guacamole/ sour cream were a tasty topping.
Loved this flavors were really good. I did add a little extra of the blackened seasoning to the Cole slaw mix
I love fish tacos but I expected these to be spicy. The blackened seasoning was very mild.
