Crispy Basa Tacos with Pineapple Salsa

These Crispy Basa Tacos with Pineapple Salsa are a perfect addition to any fish lover’s meal plan.

UNDER 10 MINS

Ingredients

• 4 Basa fillets, cut into strips
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chilli powder
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely chopped
• 1 small red chilli or jalapeño, finely chopped (optional, for heat)
• 2 tbsp fresh coriander, chopped
• 2 limes
• 8 small soft corn or flour tortillas
• 1 cup shredded cabbage or lettuce
• 1/2 cup sour cream or Greek yoghurt

Instructions

1. In a mixing bowl, combine the diced pineapple, red onion, chilli or jalapeño, coriander, lime juice, and a pinch of salt.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, chilli powder, salt, and pepper.
3. Rub the seasoning mixture evenly over the Basa fillet strips.
4. Heat olive oil in a large pan over medium-high heat.
5. Once hot, add the seasoned Basa strips to the pan in a single layer.
6. Cook for about 2-3 minutes on each side, or until the fish is cooked through and has a nice, crispy exterior. Remove from the pan and set aside.
7. Warm the tortillas in a dry pan over medium heat or in the microwave for a few seconds until pliable.
8. Spread a dollop of sour cream or Greek yoghurt on each tortilla.
9. Add a few strips of crispy, seasoned Basa fish, followed by a handful of shredded cabbage or lettuce.
10. Top with a generous spoonful of pineapple salsa.
11. Garnish with fresh coriander leaves and a squeeze of lime juice.
12. Serve the crispy Basa tacos warm, with extra lime wedges and any additional salsa on the side.