• Thinly slice cucumber into rounds.
• Roughly chop baby spinach leaves. 

• Set air fryer to 200°C.
• Place crumbed basa into the air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed.
• Transfer to a paper towel-lined plate. Season with salt and pepper.

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked 
through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with salt and pepper. 

• While the fish is cooking, in a large bowl, combine slaw mix, half the BBQ mayo and a drizzle of white wine vinegar. Season to taste, then toss to coat.
• Heat mini flourtortillas on a microwave-safe plate in the microwave in 10 second bursts, until warmed through. 
 
Little cooks: Help with tossing the salad!

• Slice fish.
• Spread remaining BBQ mayo over tortillas.
• Top each tortilla with slaw, cucumber and crumbed fish to serve. Enjoy! 

ELEVATE ME: If you’ve added extra ingredients to this recipe, tear over the coriander and sprinkle tacos with Cheddar cheese and pickled jalapeños to serve.

Little cooks: Take the lead and help build the tacos!