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Barramundi Tacos

Barramundi Tacos

with Mango Mayonnaise

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The beauty of Summer in Australia lies in the accessibility and convenience of swimming all day and watching the sunset, drink in hand, small convenient meal in the other. Nothing fits this brief more than a taco - with crispy fish inside no less! The real star of this dish is the mayonnaise from Roza’s. There’s a hint of sweet mango amidst the expected tang of mayonnaise we all know and love. Douse these tacos in a good squeeze of lime and you’ll be in for a sweet ride.

Tags:High FiberHigh ProteinLactose freeSeafood firstSpicyUnder 30 Minutes

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 cup

red cabbage



1 tbs

mild Mexican spice blend


320 g




mini tortillas


1 bunch


2 tbs

mango mayonnaise

(ContainsEggMay be present Tree Nuts)


long red chilli

Not included in your delivery

1.5 tbs

olive oil

1 tbs

plain flour

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3260 kJ
Fat34.4 g
of which saturates4.5 g
Carbohydrate65.8 g
of which sugars7.1 g
Dietary Fibre0 g
Protein46.8 g
Cholesterol0 mg
Sodium767 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Bowl
Plastic Bag
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely slice the red cabbage and measure the required amount. Juice the lime. Cut the white fish fillets into strips and finely slice the long red chilli. Pick the coriander leaves.


Combine the red cabbage, half of the olive oil and the lime juice in a large bowl. Season with salt and pepper and set aside.


Combine the plain flour, Mexican spice mix and a pinch of salt in a plastic bag. Add the white fish fillets to the plastic bag and carefully toss to coat well. Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the fish strips and cook for 4-5 minutes, turning or until golden and cooked through.


Meanwhile, heat the mini tortillas in a microwave or sandwich press.


Divide the tortillas between plates. Top with the cabbage mixture, fish, coriander, mango mayonnaise and fresh long red chilli.