Salsa- 2 corn on the cob
- 1 tbs olive oil
- 1 cup heirloom cherry tomatoes, quartered
- 1 tbsp red onion, finely diced
- ½ tbsp coriander stem, finely chopped
- ½ tbsp parsley stalk, finely chopped
- 1 tbs spring onion, finely chopped
- 1 mild red chilli, finely chopped
- Samphire, chopped – if available
- 6 drops of chipotle tabasco
- Salt and pepper to taste
Crema- ½ cup whole egg mayonnaise
- 2 tbsp sour cream
- ½ cup Greek yoghurt
- 2 tbs lime juice
Barramundi Tacos- 3 tbsp extra virgin olive oil
- 2x 250g Australian barramundi fillet, skin removed and reserved
- 8 soft corn tortillas
- 4 cups, shredded or finely sliced red and white cabbage
- Coriander leaves to garnish
- Lime wedges to serve
| Salsa- Rub corn cobs with oil and grill until lightly charred. When cooled, cut kernels from cob and combine in large mixing bowl with cherry tomatoes, onion, coriander and parsley stems, spring onion, chilli, samphire, tabasco, oil, 1 tbsp lime juice, salt and pepper. Set salsa aside in fridge to marinate for at least 10 minutes
Crema- To create crema, combine mayonnaise, sour cream, yoghurt and lime juice and set aside
Barramundi Tacos- Add a little oil to a frypan and heat until smoking. Slice barramundi lengthways across the fillet into 1-inch pieces. Season and sear in the pan for 2 minutes on one side and 1 minute on the other. Remove to rest
- Crisp the removed skin by adding a little more oil and holding it flat to the pan with a small weight. Cook until golden. Remove and chop into shards. This adds a lovely texture and crunch to the tacos
- Heat more oil in a frypan and cook tortillas for 1 minute on each side until golden
- To build your tacos, place your cabbage slaw at the base of the tortilla. Add barramundi, then the crema and top with salsa. Garnish with coriander leaves and crispy barramundi skin. Serve with lime wedges
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