Melbourne's #1 Food Market
Bush Tucker Tacos
Recipe by Second Helping
Ingredients
- Ingredients per person
- 120gm barramundi
- 2 ears of baby corn, husks and silk removed
- seablight
- 100ml sour cream
- 1 tsp lemon myrtle
- 1 tblsp bush tomato spice
- 1 tblsp cornflour
- salt
- pepper
- 3 mini corn tortillas
- 3 tblsp vegetable oil
Method
- Cut the barramundi into 2cm cubes. Combine the bush tomato, corn flour, salt and pepper and then dust the barramundi the in the flour.
- Shake off any excess. Bring the oil to a medium high temperature in a frying pan and cook the barramundi until golden.
- On a grill plate, char the baby corn until soft until blackened slightly. Cut into 1cm chunks.
- Whisk the lemon myrtle into the sour cream and pick off the leaves of the seablight.
- Warm your tortillas either in a medium microwave for 1 minute or on the grill pan.
- Divide the corn and the fish pieces evenly between the three tortillas, top with the lemon myrtle cream and a generous amount of seablight.
- Serve your bush tucker tacos with a wedge of lemon.
