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 lime.
- Instructions
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Grate the zest and squeeze the juice from the lime. Stir in the lime juice and zest, coriander, garlic and oil.
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Add the fish, season and toss to coat. After 10 minutes drain excess juice androughly chop into pieces.
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On a clean surface, unfold pastry sheet. Cut into 4 quarters.
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Divide the fish mixture onto one half of each square.
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Brush the side edges of the pastry squares with the egg (beaten). Fold over to envelope the mixture and press around edges to seal.
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Bake for 20 minutes at 180c or until the pastries are golden brown and the fish mixture is cooked through.
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Let the pastries cool on the baking sheets on Wire Rack for 5 minutes.
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Top these tacos with your favourite fish taco toppings- sour cream, salsa, guacamole and chopped red onion.
