1. 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.
2. 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.
3. 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.
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