We love the florally Thai vibe that is a blinding addition to this traditional Mexican dish. Justly so, the Mexican heritage has the stamp on this recipe. Fusing these two is a whole new powerhouse of tastes, the mind explodes. Can this get any better? What truly elevates this fusion dish is its versatility. Whether you're serving it at a casual gathering or a formal dinner, it seamlessly adapts to any occasion. The combination of bold Mexican spices and delicate Thai influences creates a dish that's not only flavorful but also visually stunning, making it a centerpiece-worthy creation. Pair it with a refreshing beverage and let it wow your guests, leaving them raving about the unexpected yet harmonious twist.
Ingredients
1 pack flour tortillas
240g flaked Basa fillets
1 tbsp Thai Green Curry Paste & coconut milk
1 tbsp sweet chilli sauce
1 onion and green pepper sliced thinly
Jar Sliced Jalepeno Peppers (to taste)
Grated Mozzarella and Cheddar
Scattering of coriander
Avocado slices
Instructions
Add 1 tbsp of oil to a large frying pan and onions and peppers and cook for 5 minues. add the basa for a further 5 -10 minutes.
When the fish is cooked, use a fork to gently push down to flake the fish.
Add 1 tbsp curry paste and 50ml coconut milk and mix in sweet chilli sauce (cook off until mixture quite thick)
Loosley wrap 4 wraps around the mix and place into an oven dish.
Sprinkle over the cheese and top with chillies and sliced avocados.
Bake at 190 degrees for 10-15 minutes until golden