Basa Fish Tacos

Basa Fish Tacos
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 550.2
  • Total Fat: 28.5 g
  • Cholesterol: 38.8 mg
  • Sodium: 1,079.6 mg
  • Total Carbs: 58.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 19.3 g

View full nutritional breakdown of Basa Fish Tacos calories by ingredient


Courtesy of Kitchen Frau
Courtesy of Kitchen Frau

Number of Servings: 6


    Fresh Salsa

    3 plum tomatoes (about pound, or 350gm)
    cup (120ml) finely diced onion
    2 tablespoons (30ml) freshly-squeezed lime juice (about lime)
    cup (60ml) chopped cilantro, packed


    pound (250gm) red or green cabbage, finely sliced (about 3 cups, loosely packed)
    cup (60ml) mayonnaise
    1 tablespoon (15ml) liquid honey
    1 tablespoon (15ml) vinegar
    teaspoon (1.25ml) salt
    teaspoon (1.25ml) pepper
    teaspoon (1.25ml) paprika

    Special Sauce

    cup (60ml) mayonnaise or sour cream
    1 teaspoon finely grated lime zest
    2 tablespoons (30ml) freshly squeezed lime juice
    teaspoon (1.25ml) cayenne pepper
    teaspoon (2.5ml) ground cumin
    1 clove garlic, crushed or finely minced


    1 pound (450gm) basa fish
    cup (120ml) flour
    teaspoon (2.5ml) salt
    teaspoon (2.5ml) pepper
    teaspoon (2.5ml) cumin
    teaspoon (2.5ml) paprika
    2 to 3 tablespoons (30 to 45ml) olive oil
    10 to 12 small corn (or flour) tacos


To prepare the fresh salsa: Finely dice the tomatoes (you should have about 2 cups (50ml). Combine with the diced onion, lime juice and cilantro. Let sit for about half hour or more to allow the lime juice to slightly pickle the onions and remove their sharpness.

To prepare the coleslaw: In a small bowl, stir together the mayonnaise, honey, vinegar, salt, pepper and paprika until smooth. Toss with the finely-sliced cabbage.

coleslaw for fish tacos

To prepare the special sauce: Whisk together all the ingredients in a small bowl, and also leave to sit for a bit to allow the lime juice to soften the garlic flavour.

To prepare the fish and assemble the tacos: Heat 2 tablespoons (30ml) of the oil in a heavy skillet over medium heat. In a shallow bowl, combine the flour, salt, pepper, cumin, and paprika. Dip the fish fillets in the seasoned flour, turning them several times until all the fish is coated. Fry them in batches in the hot oil, adding more if necessary, until golden brown on both sides (6 to 10 minutes). Remove to a platter and cut into lengthwise fingers.

Heat the taco shells in a hot, dry pan for 10 seconds or so on each side, just until warmed. Or heat them in the microwave.

On each taco shell, lay a strip of fish, cover with a spoonful of coleslaw, a spoonful of fresh salsa and a drizzle of special sauce

Serving Size:6 servings, 2 tacos a person