Barramundi Tacos with Avocado Tomato Salad

September 19, 2022

Barramundi Tacos

Raised in Southwest Arizona, in pristine spring water sourced from an ancient underground aquifer. Our Desert Springs Barramundi is the finest fish around. Sustainably grown, high in Omega 3 and protein, its delicious and healthy for you and the planet.


  • 1.5lb Infinity Blue Barramundi fillet
  • 2 Tablespoons your favourite low-sodium taco seasoning
  • 2 Tablespoons olive oil
  • 3/4 cup whole kernel corn (canned or thawed from frozen)
  • 3/4 cup black beans (canned, rinsed and drained)
  • 2 cups chopped grape tomatoes
  • 4 large avocados, cut into chunks
  • ¼ cup finely chopped red onion
  • 2 cloves fresh garlic, minced
  • 2 Tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • Taco shells
  • Shredded cheese
  • Chopped cilantro


Place the barramundi fillet on
the baking tray and rub with
the seasoning/oil mixture
until it’s fully coated. Bake
the barramundi at 350f for
about 22-25 minutes until it
flakes easily with a fork but
is still moist and tender.

For the salad, add the corn
and black beans to a large
bowl along with the chopped
tomatoes, the chunks of
avocado, chopped red onion,
and minced garlic. Drizzle the
lime juice overtop and toss
everything together. Add the
chopped cilantro and toss lightly.
Once the salad is prepared, shred
the barramundi lightly with a fork
and serve it in taco shells, topped
with the salad, some shredded
cheese and more cilantro. Enjoy