Barramundi burritos with beetroot slaw

January 28, 2019



  • 500g Infinity Blue Barramundi fillet strips
  • 1/2 mini red cabbage, finely shredded
  • 1/2 mini savoy cabbage, finely shredded
  • 1 carrot, peeled, cut into matchsticks
  • 1 beetroot, peeled, cut into matchsticks
  • 3/4 cup coarsely chopped coriander
  • 2 tablespoons whole-egg mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons lime juice
  • 30g pkt taco seasoning
  • 2 tablespoons olive oil
  • 8 flour tortillas
  • 1 long red chilli, thinly sliced
  • Lime wedges, to serve


  1. Place the combined cabbage, carrot, beetroot and ½ cup of the coriander in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine. Toss the fish in taco seasoning to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish for 2-3 mins each side or until cooked through. Meanwhile, heat the tortillas following packet directions. Place tortillas on a board. Spoon coleslaw, fish, chilli and remaining coriander onto each tortilla. Drizzle with remaining lime juice. Roll up to enclose filling. Serve with lime wedges.

Recipe adapted from: