INGREDIENTS
50g Lime, fresh
2g Coriander
5g Olive Oil
5g Chilli Powder
1g Cumin, ground
0.5g Garlic Powder
5 Garlic Cloves
150g Barramundi Fish
30g Red Cabbage
¼ tsp Ground Black Pepper
50g Cherry Tomato
50g Plain Greek Yogurt
5g Coconut Oil, melted
2 Mini Corn Tortilla (Mission)
Pinch Salt + Pepper
20g Lime Juice
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METHOD
1. Squeeze the juice of the fresh lime into a bowl. Add in half of chopped coriander, chilli powder, cumin, garlic powder, chopped garlic & salt. Add Barramundi fillets to marinate in the bowl for 20mins.
2. In another bowl, toss shredded red cabbage and chopped cherry tomatoes with olive oil, 10ml of lime juice and black pepper. Set aside.
3. In a blender, mix greek yogurt, 10ml of lime juice, the rest of the coriander, garlic, and a pinch of salt. Blend until smooth.
4. Coat a grill pan with coconut oil and heat to medium-high. Add Barramundi and cook 3 mins per side. Flake the cooked fish into small pieces and distribute among corn tortillas.
5. Top each corn tortilla with the shredded cabbage mixture and a dollop of yogurt mixture.
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