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Crispy basa tacos with kiwi salsa recipe

Crispy basa tacos with kiwi salsa recipe

2 ratings

Spice up your Friday night with these fragrant fish tacos and zesty kiwi salsa - tasty! See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 483 calories / serving


  • 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 48.6g Protein 23.6g Fibre 6.6g


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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