Creeach Fam Recipes

Blackened Barramundi Tacos with Cilantro-Lime Dressing

2 servings


20 minutes

active time

25 minutes

total time


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




• 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°.


Serving Size



650 kcal

Total Fat

32 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat



105 mg


660 mg

Total Carbohydrate

48 g

Dietary Fiber

3 g

Total Sugars

7 g


34 g

2 servings


20 minutes

active time

25 minutes

total time
Start Cooking