Crispy basa tacos with kiwi salsa recipe
Spice up your Friday night with these fragrant fish tacos and zesty kiwi salsa. Healthy, colourful and bursting with fresh flavours, this is the ultimate fakeaway!
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 483 calories / serving
Ingredients
- 2 kiwis
- 4 spring onions
- 10g coriander
- 1 lime
- 3 tbsp olive oil
- 4 tbsp plain flour
- 3 tsp smoked paprika
- pinch of salt
- 4 skinless and boneless basa fillets (defrosted if frozen)
- 8 mini plain tortilla wraps
- 240g pickled red cabbage
- 4 tbsp soured cream
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2020kJ 483.0kcal
- Fat
- 20g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 48.6gProtein 23.6gFibre 6.6g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Mix 2 peeled, diced kiwis, 4 roughly chopped spring onions, 1 finely chopped green chilli and 8g finely chopped coriander in a bowl with the juice of 1 lime and 1 tbsp olive oil. Season and set aside.
- Mix 4 tbsp plain flour, 2 tsp smoked paprika and a pinch of salt in a shallow bowl. Cut 4 skinless and boneless basa fllets (defrosted if frozen) into 3cm strips, then pat with the spiced flour to coat. Heat 2 tbsp olive oil in a frying pan over a medium heat. Fry the fish in batches for 5-6 mins, turning every few mins, until golden all over.
- Meanwhile, dry-fry 8 mini plain tortilla wraps over a high heat for 30 secs each side. Wrap in foil or a clean tea towel to keep warm. Divide the fish between the tortillas and top with the kiwi salsa and 240g pickled red cabbage. Spoon 1 tbsp soured cream over each taco, scatter with 2g coriander and serve with wedges from 1 lime for squeezing over.
- Make ahead: Make the salsa the day before, then keep in the fridge until ready to use.
- See more Mexican recipes
