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Turmeric Basa Tacos with Tamarind Crema & Sesame Slaw
Turn up Taco Tuesday with these vibrant fish tacos - we're talking responsibly-sourced basa, coated in golden turmeric and sticky honey, then baked until flaky. A zesty slaw made with bright carrots, crunchy cabbage and nutty sesame seeds. A velvety crema, infused with tamarind for extra flavour. And Cantina del Sabor's Cali street tacos to scoop up all the flavour. Delish!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 tsp sesame seeds (Sesame)
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 red cabbage
- 1 carrot
- 15ml hot honey (honey, chilli extract)
- 1 tsp turmeric
- 2 basa fillets (Fish)
Nutritional Information
Calories: 531
Protein: 33g
Carbs: 47g
Fat: 25g
Ingredients
- 2 tsp tamarind paste (use half) (tamarind paste, spirit vinegar, water, salt)
- 80g greek style yoghurt (use half) (Milk)
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
- 1 unwaxed lime (use half)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 handful of fresh coriander (use half)
- 1 red cabbage (use half)
- 1 carrot (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tsp turmeric (use half)
- 1 basa fillet (Fish)
Nutritional Information
Calories: 535
Protein: 34g
Carbs: 47g
Fat: 25g
Turmeric Basa Tacos with Tamarind Crema & Sesame Slaw
Turn up Taco Tuesday with these vibrant fish tacos - we're talking responsibly-sourced basa, coated in golden turmeric and sticky honey, then baked until flaky. A zesty slaw made with bright carrots, crunchy cabbage and nutty sesame seeds. A velvety crema, infused with tamarind for extra flavour. And Cantina del Sabor's Cali street tacos to scoop up all the flavour. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl, a grater & a peeler
Bake the basa
- Pat the basa dry with kitchen paper and season with salt and place onto the lined baking tray. Coat with the turmeric, then drizzle with the honey and 1 tbsp oil
- Bake for 11 mins, until cooked through
Toss the slaw
- Meanwhile, coarsely grate the carrot (peel optional). Trim and finely slice the cabbage. Zest and halve the lime. Roughly chop the coriander
- In the medium bowl, mix the juice from the lime with the sesame seeds, 1 tbsp olive oil, a pinch of salt and pepper. Add the carrot, cabbage and coriander. Toss to coat, then set aside
Make the crema & toast the tortillas
- In the small bowl, combine the yoghurt, tamarind paste, lime zest and a pinch of salt
- Heat the large frying pan on high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person)
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the tortillas between plates. Spread the tamarind crema onto each tortilla, then top with the sesame slaw. Flake over the turmeric basa. Spoon over any remaining juices from the tray
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