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Barramundi tacos with black quinoa and corn salsa

  • 1:30 Prep
  • 0:35 Cook
  • 6 Servings


  • 600g skinless barramundi fillets, cut into 2cm-wide strips
  • 2 tablespoons extra virgin olive oil
  • 3 limes, plus wedges to serve
  • 1/2 cup (100g) black or white quinoa (see note)
  • 2 corn cobs, kernels sliced
  • 250g cherry tomatoes, quartered
  • 4 spring onions, thinly sliced
  • 1 small red onion, finely chopped
  • 2 jalapeno or long green chillies, seeds removed, finely chopped
  • 1 cup roughly chopped mint leaves
  • 1 cup roughly chopped coriander leaves
  • 200ml sour cream
  • 12 corn tortillas, warmed


  • 1
    Place fish and 1 tablespoon olive oil in a bowl. Add the finely grated zest of 1 lime and the juice of 2 limes. Season well with sea salt and freshly ground black pepper, then cover with plastic wrap and place in the fridge to marinate for 1 hour.
  • 2
    Meanwhile, place quinoa in a pan and cover with 1 cup (250ml) cold water. Bring to the boil, then reduce the heat to medium-low. Cover, then simmer, stirring occasionally, for 30 minutes or until the quinoa is cooked and all water absorbed. Allow to cool.
  • 3
    Place corn, tomato, spring onion, red onion and chillies in a bowl. Squeeze in juice of 1/2 lime, then stand for 30 minutes to allow the flavours to develop. Finely chop 1/3 cup each mint and coriander and add to the bowl. Season well with sea salt and freshly ground black pepper, then stir to combine.
  • 4
    Combine the sour cream and juice of remaining 1/2 lime in a bowl. Set aside.
  • 5
    Heat remaining 1 tablespoon olive oil in a non-stick frypan over medium-high heat. Toss the fish with most of the remaining mint and coriander, then drain and cook, turning, for 1-2 minutes until just cooked.
  • 6
    Spread a little lime-infused sour cream over each tortilla, then top with the black quinoa, corn salsa and barramundi. Garnish with the remaining herb leaves and serve with lime wedges.

Source: taste.com.au


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