Smoky Basa, Pineapple & Red Onion Tacos

Peel your red onion[s] and slice into rings, 1 per person, then dice the remaining onion

Add the onion rings and your red wine vinegar to a shallow bowl and set aside to pickle until serving – these are your quick-pickled onion rings

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

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened

Peel and finely chop (or grate) your garlic

Add the chopped garlic to the softened onion and cook for 1 min further, then set aside until serving

Meanwhile, wash your lettuce, then pat dry with kitchen paper and separate the outer leaves, then finely shred the inner core[s]

Drain and finely dice your pineapple

Tip: Don't chuck pineapple juice down the drain. Instead, add it to your smoothies, cakes or marinades!

Combine the shredded lettuce, diced pineapple and your chilli flakes (not a fan of spice? Just add a little!) in a bowl with plenty of black pepper – this is your pineapple salsa

Chop your coriander as finely as you can, including the stalks

Combine your mayo with 2 tsp [3 tsp] [4 tsp] cold water and the chopped coriander in a bowl – this is your herby mayo

Pat your basa fillet[s] dry with kitchen paper and chop into bite-sized pieces

Add the chopped basa to a bowl with your soy sauce, ground smoked paprika, cayenne pepper (not a fan of spice? Just add a little!) and a pinch of salt

Give everything a good mix until the basa is evenly coated – this is your coated basa

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

Once hot, add the coated basa and cook for 3-4 min on each side or until cooked through – this is your smoky basa

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

Add your tortillas to a plate and pop them in the microwave for 20 secs on high or until warmed through

Drain the quick-pickled onion rings and discard the liquid