Prepare for a taco experience unlike any other. We replace the traditional shell with a light, buttery puff pastry for a delightful, flaky crunch. That perfect pocket cradles perfectly seasoned Basa, known for its light flavour and hearty texture. Crowned with our hand-chopped, vibrant salsa (bursting with ripe tomatoes and sharp coriander), this taco is a soft-meets-crunchy masterpiece that demands a bite.
Ingredients
- 2 tbsp chopped Fresh Coriander
- 1 clove garlic, minced
- 1 tbsp olive oil
- 230g Basa Fillets, cut into large chunks
- 2 tbsp plain flour
- 320g of Puff Pastry
- 2 tbsp Chunky Salsa
- 1/2 tsp salt & Ground Black Pepper
- 1 egg, 1 lime.
- Instructions
-
Grate the zest and Squeeze the juice from the lime. Beat the egg and water in a small bowl with a fork.
-
Stir the lime juice, lime zest, coriander, garlic and oil in a medium bowl. Add the fish and toss to coat. Season the fish as desired.
-
Sprinkle the flour on the work surface. Unfold pastry sheet 1 on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 quarters. Repeat on pastry sheet 2 (for lids)
-
Divide the fish mixture among the bottom halves of the pastry squares. Brush the side edges of the pastry squares with the egg mixture. Lay sheet 2 on top of each over the filling and press the sides to seal. Place the 4 pastries onto a baking sheet.
-
Bake for 20 minutes at 180c or until the pastries are golden brown and the fish mixture is cooked through.
-
Let the pastries cool on the baking sheets on Wire Rack for 5 minutes.
-
Top these tacos with your favourite fish taco toppings- sour cream, salsa, guacamole, shredded cabbage and chopped red onion.
