Barramundi Tacos

INGREDIENTS

• 2 large fillets Barramundi
• ¼ cup all purpose flour
• Butter for frying
• 1 mango
• 1 red bell pepper
• 6 small radishes
• 1 red chilli
• 1/3 cup pomegranate
• 2 tbsp chopped coriander
• Juice of ½ lemon
• 1 tbsp extra virgin olive oil
• Sea salt and cracked pepper
• ¼ red cabbage
• ¼ cabbage
• 1 tbsp extra virgin olive oil
• ½ sour cream
• 1 tbsp chopped coriander
• Zest of ½ lime
• Juice of 1 lime
• ½ tsp paprika
• Dash Tabasco
• Flour tortillas
• 1 avocado
• Grated cheese – optional

PREPARATION

1. Coat fish fillets in flour and some salt and pepper, and set aside.
2. Dice the mango, red bell pepper, radish and chilli together in a small bowl with coriander, lemon juice, salt and pepper, and olive oil. Mix through with pomegranate seeds and set aside.
3. Make the cabbage salad by shredding the cabbages as finely as possible and mix together with olive oil and salt and pepper.
4. In a small bowl, mix sour cream, coriander, lime zest and juice, paprika, Tabasco, and salt and pepper together until fully combined, and set aside.
5. Heat butter in a grill pan and fry fish for 4 minutes each side or until fully cooked through.
6. Serve fish on tacos with cabbage salad, mango salsa, diced avocado and coriander cream.