Streetfood Style Basa Tacos
⏱ 15m prep + 15m cook = 30 min 🍽 4 portions 📋 HF Card 12
fishtacosspicyfamily-favourite
Ingredients (for 4)
basa fillets — Cut into strips 400 g
mini flour tortillas 8 whole
red cabbage — Thinly sliced 200 g
cherry tomatoes 150 g
lime 1 whole
fresh coriander 15 g
sour cream 100 ml
chipotle paste 2 tbsp
sriracha sauce 1 tbsp
olive oil 1 tbsp
Instructions
1. Preheat oven to 200°C. Thinly slice the red cabbage. Mix with a squeeze of lime juice, a pinch of sugar and salt. Set slaw aside.
2. Pat the basa fillets dry and cut each into 3–4 strips. Mix chipotle paste with a little oil and coat the fish. Season with salt and pepper.
3. Heat oil in a frying pan over medium-high heat. Fry basa strips 2–3 mins per side until golden and cooked through.
4. Warm the tortillas in a dry pan for 30 secs per side.
5. Mix sour cream with sriracha sauce. Dice cherry tomatoes, roughly chop coriander.
6. Assemble tacos: tortilla, slaw, basa strips, diced tomatoes, coriander, drizzle of chipotle sour cream and a squeeze of lime.