Green Tomato Chutney Fish Tacos

PRINT RECIPE

Recipe by @wholesomecook

Fish tacos made SO flavourful with our Green Tomato Chutney! Move over salsa… because the chutney packs so much incredible flavour – a great match to fresh salad and creaminess of baked barramundi.

You can use barramundi or any other white fish here. For a shortcut, use a bag of mixed salad – the more different bits in there the better.

Makes 8 tacos   

INGREDIENTS

  • 2 middle barramundi fillets
  • 8 mini tortillas
  • 400g mixed ready-to-eat salad
  • ½ cup mayo or plain yoghurt
  • ½ jar Barker's Green Tomato Chutney
  • Coriander leaves, optional

METHOD

  1. Preheat oven to 180C. Place barramundi on a baking tray lined with baking paper and bake for 15 minutes, until the flesh has turned white and the fish is flaky when poked with a fork.
  2. Remove from the oven and cut each fillet into 4 pieces, or shred with a fork.
  3. Mix 200g of the salad mix with mayo or yoghurt. Top tortillas with a small handful of salad and fish.
  4. Dollop about 2 teaspoons of chutney onto the fish. Top with coriander leaves, if using, and serve.
BACK TO RECIPES
VIEW ALL RECIPES

Menu