Blackened Barramundi Tacos with Cilantro-Lime Dressing

• 분량: 2 servings
• 활동 시간: 20 minutes
• 총 시간: 25 minutes

재료

¼ ounce Cilantro

1 unit Lime

2 tablespoon Mayonnaise

1 tablespoon Blackening Spice

4 ounce Coleslaw Mix

10 ounce Barramundi

6 unit Flour Tortillas

2 teaspoon Cooking Oil

¼ teaspoon Sugar

Salt

Pepper

방향

• Wash and dry produce. Roughly chop cilantro. Zest and quarter lime.

• In a medium bowl, combine cilantro, lime zest, mayonnaise, ¼ tsp sugar, ⅛ tsp Blackening Spice, and juice from half the lime (½ tsp sugar and ¼ tsp Blackening Spice for 4 servings). (You’ll use the rest of the Blackening Spice in the next step.) • Add coleslaw mix and toss to combine. Taste and season with salt and pepper. • Refrigerate, stirring occasionally, until ready to serve.

• Pat barramundi* dry with paper towels. Season all over with remaining Blackening Spice, salt, and pepper; rub to evenly coat (shake off any excess seasoning). • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down; cook until skin is crispy, 4-5 minutes. • Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a cutting board. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil between batches.

• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

• Carefully remove and discard skin from barramundi if desired. TIP: The skin is easier to remove when the fish is cooked. • Cut barramundi into bite-size pieces.

• Divide tortillas between plates. Fill with barramundi and creamy cilantro-lime slaw. Serve with remaining lime wedges on the side. Barramundi is fully cooked when internal temperature reaches 145°.

영양 정보

• 칼로리: 650 kcal
• 지방 전체: 32 g
• 포화 지방: 8 g
• 콜레스테롤: 105 mg
• 나트륨: 660 mg
• 탄수화물 전체: 48 g
• 식이섬유: 3 g
• 총 당류: 7 g
• 단백질: 34 g