Before starting, preheat the oven to 400˚F. Wash and dry all produce. Cut tomato into 1/4-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Pat barramundi dry with paper towels. Season flesh with salt and Enchilada Spice Blend.

Add half the lime zest, half the lime juice, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add coleslaw cabbage mix, then toss to coat. Set aside.

Add sour cream , remaining lime zest, remaining lime juice, 1 tsp water and 1/4 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add tomatoes, onions, cilantro and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**

Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Remove and discard barramundi skin. Using two forks, gently flake barramundi into bite-sized pieces. Divide tortillas between plates, then top with some slaw and barramundi. Spoon salsa, guacamole and lime crema over top. Serve any remaining slaw alongside. Squeeze a lime wedge over top, if desired.