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  • Periwinkle Fine Seafood

  • Paddlewheel

  • Casa Delicatess

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BUSH TUCKER TACOS

  • 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
  1. Cut the barramundi into 2cm cubes. Combine the bush tomato, corn flour, salt and pepper and then dust the barramundi the in the flour.
  2. Shake off any excess. Bring the oil to a medium high temperature in a frying pan and cook the barramundi until golden.
  3. On a grill plate, char the baby corn until soft until blackened slightly. Cut into 1cm chunks.
  4. Whisk the lemon myrtle into the sour cream and pick off the leaves of the seablight.
  5. Warm your tortillas either in a medium microwave for 1 minute or on the grill pan.
  6. Divide the corn and the fish pieces evenly between the three tortillas, top with the lemon myrtle cream and a generous amount of seablight.
  7. Serve your bush tucker tacos with a wedge of lemon.
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