Dinner/ Fodmap

Barramundi Fish Taco with Avocado Tomatillo “Crema”

Barramundi Fish Taco with Avocado Tomatillo

Print Recipe
Serves: 2 Cooking Time: 40 min


  • 4 Mikeys Gluten Free tortilla wraps
  • 1 6 oz piece wild caught Barramundi fillet (thawed if from frozen)
  • 1 tbsp Huckleberry Spices or Smoked Chili dust
  • Juice from 1/2 lemon
  • 1 tbsp Extra Virigin Olive Oil
  • 1 large ripe organic Avocado
  • 1 1/4 cup Tomatillos
  • Salt and Fresh pepper
  • Microgreens



Start by making the salsa which can be made ahead of time. Pre heat the oven to 350 F. Remove the tomatillo husks and place them on a baking sheet to roast for 20 minutes.


Once the tomatillos are roasted remove from oven and let cool for 5 minutes. In a bowl, place the avocado cut into 1/4 inch pieces, olive oil, lemon juice and tomatillos and use a hand blender to form a creamy sauce. Add salt and pepper to the sauce, cover and refrigerate until ready to use.


Before your ready to eat, remove the tortillas from the freezer. Heat a non stick skillet on high without oil. Spice up both sides of the fish and cook for 5 minutes on each side. Cut into 4 equal lengths. Nuke the tortillas for 30 seconds in the microwave ( you could also place them in the oven before you start the fish at 350 F until soft and warm).


To plate place 1 large tbsp of avocado tomatillo crema, 1/4 of the Barramundi fillet, and top with micro greens. Serve immediately while warm.


You'll have some leftover Avocado Tomatillo crema, so cover and refrigerate and use as a topping for eggs in the morning, and as a spread in a sandwich. You can also toss it with some roasted vegetables for lunch.

I am not quite sure why the farmers market was chock full of tomatillos last week, but I made good use of them. Roasted or raw I find that they are the best friend of many sauces. Paired with a creamy and ripe avocado in this fish taco recipe, the result is a super thick, rich, sauce that would have you believe theres a whole load of sour cream to make a crema. While I do love a good cream based sauce, its reserved for when I go out to eat as lactose its a foe of IBS. I used a Huckleberry preservative free spice that I picked up in Idaho on the fish, but you can replace it with any smokey flavor packed spice such as chili dust, smoke paprika, or even a mole base. The fish cooks up in a pan and nestles perfectly into the sauce, and I recommend topping the entire taco with a large pinch of micro greens to add some more nutrients to it. The vessel for this taco? Mikeys gluten free tortillas which can typically be found in the freezer section ( yes, Walmart carries them). Dont you just love food that no utensils are required?

You Might Also Like

No Comments

Leave a Reply

%d bloggers like this: