Smoked Basa Tacos With Pico De Gallo & Chilli Lime Mayo

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Chop the tomatoes roughly

Peel and finely chop the shallot[s]

Chop the coriander roughly, including the stalks

Drain and rinse the black beans

Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Heat a pot with a drizzle of vegetable oil over a medium heat

Once hot, add the drained black beans with the chipotle paste (can't handle the heat? Go easy!) and a splash of cold water and cook for 4-5 min or until softened

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the basa fillets with a pinch of salt and cook for 3-4 min on each side or until cooked through – this is your pan-fried smoked basa

Tip: Your fish is cooked once it turns opaque and flakes easily

While the fish is cooking, add the chopped tomatoes, sliced shallot and chopped coriander to a large bowl with the juice of 1/2 [1] lime and a pinch of salt and give everything a good mix up – this is your pico de gallo

Combine the mayo with the chilli flakes (not a fan of spice? Just add a little!) and the juice of the remaining lime in a small bowl – this is your chilli lime mayo

Once the beans have softened, add a generous knob of butter or butter alternative and mash them until smooth – these are your quick refried beans

Add the tortillas to a plate and pop them in the microwave for 1-2 min, or until warmed through