Thai Basa Enchaladas

Published on 2 June 2025 at 18:58

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