Barramundi tacos with black quinoa and corn salsa

Katie Quinn Davies says that these fish tacos are a cinch to prepare, packed with flavour and pretty healthy too (as long as you go easy on the sour cream).

Recipe «Barramundi tacos with black quinoa and corn salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 600g skinless barramundi fillets, cut into 2cm-wide strips, 2 tbsp extra virgin olive oil, 3 limes, plus wedges to serve, 1/2 cup black or white quinoa, 2 corn cobs, kernels sliced , 250g cherry tomatoes, quartered, 4 spring onions, thinly sliced, 1 small red onion, finely chopped , 2 jalapeno or long green chillies, seeds removed, finely chopped, 1 cup roughly chopped mint leaves, 1 cup roughly chopped coriander leaves, 200ml sour cream, 12 corn tortillas, warmed.

Ingredients:

• 600g skinless barramundi fillets, cut into 2cm-wide strips 
• 2 tbsp extra virgin olive oil 
• 3 limes, plus wedges to serve 
• 1/2 cup black or white quinoa 
• 2 corn cobs, kernels sliced 
• 250g cherry tomatoes, quartered 
• 4 spring onions, thinly sliced 
• 1 small red onion, finely chopped 
• 2 jalapeno or long green chillies, seeds removed, finely chopped 
• 1 cup roughly chopped mint leaves 
• 1 cup roughly chopped coriander leaves 
• 200ml sour cream 
• 12 corn tortillas, warmed 

Instructions

1. Place fish and 1 tablespoon olive oil in a bowl. Add the finely grated zest of 1 lime and the juice of 2 limes. Season well with sea salt and freshly ground black pepper, then cover with plastic wrap and place in the fridge to marinate for 1 hour.
2. Meanwhile, place quinoa in a pan and cover with 1 cup (250ml) cold water. Bring to the boil, then reduce the heat to medium-low. Cover, then simmer, stirring occasionally, for 30 minutes or until the quinoa is cooked and all water absorbed. Allow to cool.
3. Place corn, tomato, spring onion, red onion and chillies in a bowl. Squeeze in juice of 1/2 lime, then stand for 30 minutes to allow the flavours to develop. Finely chop 1/3 cup each mint and coriander and add to the bowl. Season well with sea salt and freshly ground black pepper, then stir to combine.
4. Combine the sour cream and juice of remaining 1/2 lime in a bowl. Set aside.
5. Heat remaining 1 tablespoon olive oil in a non-stick frypan over medium-high heat. Toss the fish with most of the remaining mint and coriander, then drain and cook, turning, for 1-2 minutes until just cooked.
6. Spread a little lime-infused sour cream over each tortilla, then top with the black quinoa, corn salsa and barramundi. Garnish with the remaining herb leaves and serve with lime wedges.