Barramundi fish taco recipe - 9Kitchen

Ingredients

• 2x 250g Australian barramundi fillet, skin removed
• 4 cups red and white cabbage, shredded or finely sliced
• 2 corn on the cob
• 1 cup heirloom cherry tomatoes, quartered
• 1 tablespoon red onion, finely diced
• ½ tablespoon coriander stem, finely chopped
• ½ tablespoon parsley stalk, finely chopped
• 1 tablespoon spring onion, finely chopped
• 1 mild red chilli, finely chopped
• Samphire, chopped – if available
• 6 drops of chipotle tabasco
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lime juice
• ½ cup whole egg mayonnaise
• 2 tablespoons sour cream
• ½ cup Greek yoghurt
• 3 tablespoons lime juice
• 8 soft corn tortillas
• Salt and pepper to taste
• Lime wedges
• Coriander leaves, to garnish