Zesty Jamaican Basa Fish Tacos

Nutrition per serve

Ingredients

• 1pcs lime
• 5g Caribbean seasoning
• 1pcs avocado
• 1pcs red onion
• 1pcs bird's eye chilli
• 50g smoky aioli
• 280g basa centre-cut portions
• 50g mixed salad leaves
• 6pcs flour tortillas
• 3ml sugar
• 15ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep seasoning mixture
   Check your avocado is ripe before starting this recipe (see cooking tip). Finely grate the lime zest, then juice. Combine the lime zest, half the Caribbean seasoning, ½ tsp sugar and 1 tbs water in a bowl.
2. Step 2 — Make salsa
   Coarsely chop the avocado. Finely chop the onion. Finely slice half the chilli*, removing the seeds if less heat is desired (the chilli is not essential; you can omit it if you prefer). Put the avocado, onion, chilli and 2 tsp lime juice in a bowl, season with salt and pepper and gently toss to combine.
3. Step 3 — Make jerk aioli
   Combine the smoky aioli, remaining Caribbean seasoning and 1 tsp lime juice in a bowl.
4. Step 4 — Cook fish
   Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through. Scatter over the seasoning mixture and cook, turning the fish once, for 30 secs-1 min until the fish is well coated. Remove from the pan.
5. Step 5 — Dress salad leaves
   Meanwhile, combine 1 tsp lime juice and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
6. Step 6 — Warm tortillas and serve
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. (Or, warm the tortillas, in batches, in a frypan over medium-high heat for 30 secs each side.) Flake the fish into chunks. Divide the tortillas among plates and top with the dressed salad leaves, fish and salsa. Drizzle over the jerk aioli to serve.

Allergens

Sulphites, Egg, Fish, Gluten, Wheat