Grilled Barramundi Fish Tacos with Chili-Lime Slaw

Serves: Recipe makes 6 tacos

Prep Time: 15 min

Cook Time: 10 min


• 2 cups coleslaw
• 3 tablespoons plain Greek yogurt
• 2 teaspoons garlic chili sauce
• 1/2 tablespoon lime juice
• pinch of salt
• 2 barramundi fish filets
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/4 cup fresh parsley leaves, chopped
• 6 good quality corn tortillas


In a medium bowl, combine the coleslaw, yogurt, chili sauce, lime juice, and pinch of salt. Set aside.

Prepare an indoor or outdoor grill for high heat.

In a small bowl, combine the 1/4 teaspoon of salt, garlic powder, paprika, and coriander. Pat the fish dry and rub both sides with the spice mixture. Thoroughly coat the grill grates with nonstick spray or oil. Place fish on the grill and cook for 2-3 minutes per side, depending how thick each filet is, until the fish is cooked and the flesh flakes with a fork.

About a minute before the fish is done, place tortillas on the grill to lightly toast (keep an eye on them so they don’t burn!)

Assemble the tacos by dividing the fish and slaw among the tortillas. Sprinkle some parsley on top of each and an extra spritz of lime. Serve immediately.

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