Fast Caribbean-Spiced Basa Tacos

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs lime
• 5g Caribbean seasoning
• 280g basa centre-cut portions
• 6pcs flour tortillas
• 200g slaw mix
• 50g aioli mayonnaise
• 10ml extra virgin olive oil
• 1pcs olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced, for the tortillas (or you can use a microwave if you prefer). Thinly slice the capsicum. Juice half the lime and cut the remaining lime into wedges. (To get the most juice from the lime, roll firmly on the bench several times before juicing.)
2. Step 2 — Make lime dressing
   Put 2 tsp lime juice and 2 tsp extra virgin olive oil in a large bowl, season with salt and pepper and whisk to combine.
3. Step 3 — Season fish
   Put the Caribbean seasoning and a drizzle of olive oil in a shallow dish, season with salt and pepper and stir to combine. Add the fish and turn to coat.
4. Step 4 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. (To microwave, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.)
5. Step 5 — Cook fish
   Meanwhile, heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the fish for 3½-4 mins each side until browned and cooked through (to test the fish, flake with a fork; if it comes apart easily, it's cooked). Remove from the pan. Flake the fish into large chunks.
6. Step 6 — Make slaw and serve
   Add the capsicum and slaw mix to the lime dressing and toss to combine. Taste, then season with salt and pepper. Spread the tortillas with the aioli. Fill with the slaw and fish and serve with the lime wedges.

Allergens

Sulphites, Fish, Gluten, Wheat, Egg