Basa Fish Tacos

with Avocado Chilli-Lime Sauce

  • 4 Poseidon basa fish fillets
  • 1/2 cup flour
  • 1 1/2 tsp chilli powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp Maldon sea salt
  • 1 1/2 tsp black pepper
  • 1/2 cup milk
  • 1/4 cup corn oil
  • 10 corn tortillas
  • 1/2 cup cilantro
  • 1/3 red cabbage, chopped
  • 1/4 green cabbage
  • 1/2 onion, chopped
  • Juice of 2 limes
  • 1 cup mayonnaise
  • 1 avocado, pitted & peeled
  • 2 tbsp fresh cilantro, chopped
  • 1 chilli, finely chopped
  • Juice of 1 lime
  • Pinch of Maldon sea salt
  1. Combine the avocado dressing ingredients in a blender. Pulse until evenly incorporated.
  2. Toss the slaw ingredients together in a bowl & set aside.
  3. In a medium bowl, mix together the flour, salt, pepper, paprika & chilli powder. Pour the milk into another bowl & place the fish pieces in it.
  4. Pour the corn oil into a large frying pan over medium heat. Once the oil is very hot, remove the fish pieces from the milk & dredge lightly in the flour mixture. Add the butter to the pan. Place a couple of fish pieces in the pan, without overlapping them. Fry until golden brown on 1 side, approx. 3 minutes & flip on other side & cook for 1 min. Remove & place on a plate with paper towels to absorb excess oil. Repeat with remaining fish pieces.
  5. Warm the tortillas in a skillet over medium heat.
  6. To serve, distribute the fish evenly between the tortillas. Top with the cabbage slaw & a spoonful of the avocado chilli sauce.

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