Steps:
- Whisk together the lemon juice, olive oil, minced garlic and achiote. Rub this mixture on the barramundi, and let marinate up to 1 hour. Grill or broil the barramundi to medium, 3 to 5 minutes per side. Slice about 1/2 inch thick. Grill corn tortillas slightly, and use 2 per taco ( doubled up). To construct each taco, smear the taco shell with the cumin-lime aioli; add the fish, the coleslaw, and the pico de gallo. Squeeze fresh lime juice over the top if desired. To make the Cumin-lime Aioli, whisk together all of the ingredients and adjust seasonings as desired.
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