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Crispy Cajun Basa Lettuce Tacos

Crispy Cajun Basa Lettuce Tacos

with Avocado Salsa and Pickled Shallot
4.0(61)
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
541 kcal
Protein
: 
31.8g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Mustard
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Lime

1 unit(s)

Avocado

125 grams

Baby Plum Tomatoes

2 unit(s)

Baby Gem Lettuce

64 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Basa Fillets

(Contains: Fish)

10 grams

Cornflour

1 sachet(s)

Cajun Spice Mix

Energy (kJ)2262 kJ
Energy (kcal)541 kcal
Fat38.4 g
of which saturates7.3 g
Carbohydrate21.3 g
of which sugars8.4 g
Protein31.8 g
Salt1.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Paper Towel
•Pan

Instructions

PDF
Pickle the Shallot
1

Halve, peel and thinly slice the shallot.

Juice half the lime and cut the other half into wedges.

Mix the shallot and lime juice in a small bowl with a pinch of salt, then set aside to pickle. 

Make the Salsa
2

Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then cut into chunks.

Halve the baby plum tomatoes.

In a medium bowl, combine the avocado and tomatoes. Season with salt and pepper.

Prep the Baby Gem
3

Trim the root from the baby gem lettuce, then peel off as many big leaves as you can. Stop once the leaves are too small to peel off.

Arrange the leaves onto your plates, then spread with the mayonnaise.

Prep the Fish
4

Cut the basa into 2cm pieces, then pat dry with kitchen paper.

Place into a large bowl with the cornflour and Cajun spice mix. Toss to coat evenly. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Fry the Fish
5

Heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, lay the basa in the pan and cook for 5-7 mins, turning occasionally, until golden and crispy. IMPORTANT: The fish is cooked when opaque in the middle.

Serve
6

Drain the pickling juices from the shallot onto the salsa and stir to coat.

Add the salsa to the lettuce cups, then top with the crispy Cajun basa pieces.

Garnish with the pickled shallot and the lime wedges.

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