Barramundi Mexicana Medley

Hot day, take me away. A recent adventure east lead to the discovery of Guzman y Gomez and their Barramundi fish tacos. This salad was inspired by the flavours of said taco with a whole food spin. Delicious and high-protein, totally refreshing and super easy and do-able in under 30 mins!

You'll need

2 barramundi steaks (approx 250gm each), 1 avocado, 1 small red onion (diced), 1 long red chilli (seeds evicted if you wish), 8 tomatoes (diced), 2 limes, 1 bunch of coriander, 1 tin of beans (wished for black beans, but settled for red kidney beans), s + p

Serves 4

Preheat oven to 175 degrees celcius.

Marinate Barramundi with juice and zest from 1/2 a lime and s + p.
(This step can be done earlier, if you're organised.)

In a bowl put diced tomatoes, 1/2 the diced red onion, half chilli, coriander, juice of half a lime, s + p.

Mash avocado with a fork, add the rest of the onion, chilli, coriander, lime and some s + p. 

Cover both, put in the fridge and pop barramundi in the oven (for around 14-18 minutes).

Rinse beans from can juice and divide between serving dishes. 

Add the tomato salsa. 
 Flake barramundi on top . 

Pile on the guacamole mix. 

Salut!