- 5 oz barramundi fillet
- Pinch of salt, pepper, cumin and chili powder
- 1 tsp. olive oil
- 2 corn tortillas
- 1/2 tomato, chopped
- Handful green cabbage, shredded
- Handful of cilantro, chopped
Season the barramundi fillet with salt, pepper, cumin, and chili powder. Grill (or sauté in 1 tsp. olive oil over medium heat) for 5 minutes. Flip and cook for 2 more minutes. Divide fish between 2 warm tortillas. Serve with chopped tomatoes, shredded cabbage, fresh cilantro and a squeeze of fresh lime.