Barramundi and Egg Salad Tacos
Serves: 2 - 3
Preparation Time: 40 Mins
Level: Medium
Ingredients
2
Hard boiled eggs, mashed
1 tbsp
Japanese Mayonnaise
1 pinch
Shredded Parsley
1 slice
Barramundi
1 slice
Lemon Wedge
Pinches
Sea Salt & Freshly-ground Black Pepper
Some
Honey Tomatoes
Some
Taco Shells, store-bought
50g
Sweet Corn
20g
Butter
Method
1.
Rub sea salt, black pepper and squeeze lemon juice onto Barramundi slice.
2.
Wrap fish in foil and bake at 170 degrees celsius for 25mins, or until cooked.
3.
Mix mashed egg with japanese mayonnaise and shredded parsley. Set aside.
4.
Melt butter and add sweet corn. Grill corn till light golden brown.
5.
Remove corn and drain excess oil using paper towels if needed.
6.
With remaining butter in pan, grill tomatoes briefly.
7.
Toast taco shells for approx. 3 mins.
8.
When fish is ready, use fork to flake the Barramundi.
9.
Stuff taco shells with lettuce, egg salad, buttered corn, grilled tomatoes and flaked Barramundi. Serve with chilli or other sauces as desired. Enjoy!
