Australian Barramundi Tacos

Ingredients

• 4 Mission Extra Soft Original Tortillas

• 1/4 red cabbage, finely shredded

• 2 cobs corn, husk and silks removed

• 1/4 tbsp olive oil

• 1 avocado, skin removed and sliced

• 432g canned pineapple chunks

• 2 tbsp plain flour

• 1 tsp ground coriander

• 1 tsp salt

• 1/2 tsp cayenne pepper

• 400g Barramundi fillets, cut into strips

• 1/4 cup mayonnaise

• 3 tbsp tomato sauce

• 2 - 4 tsp hot sauce

• 1 lemon, quartered

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Instructions

• Step 1

  Preheat a barbecue plate or large frying pan over medium-high heat and brush corn with 1 tsp olive oil.

• Step 2

  Add the corn to the barbecue plate, turning occasionally, for 10 minutes or until charred. Remove the kernels from the cob.

• Step 3

  Combine the flour, ground coriander, salt and cayenne pepper in a large shallow bowl. Turn the fish in the flour mixture to coat.

• Step 4

  Heat the remaining olive oil in a large frying pan over medium-high heat.

• Step 5

  Add the fish and cook for 2 minutes each side or until golden and cooked through. Drain on paper towel.

• Step 6

  In a small bowl, combine mayonnaise, tomato sauce and hot sauce.

• Step 7

  Heat Mission Extra Soft Original Tortillas to packet instructions.

• Step 8

  Divide tortillas among plates and top with the cabbage, corn, avocado, pineapple, barramundi and sauce.

• Step 9

  Serve with the lemon segments.