• 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. Sprinkle with chicken salt to season. TIP: Cook crumbed basa in batches if your pan is getting crowded.

• Meanwhile, roughly chop baby cos lettuce (see ingredients). • Cut tomato into thin wedges. • Thinly slice cucumber into half-moons. • Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened.

• In a large bowl, combine cos lettuce, tomato, cucumber, a drizzle of olive oil and a splash of pickling juice. Season. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Slice crumbed basa. • Spread tortillas with dill & parsley mayonnaise and fill with cos salad and crumbed basa. • Top with pickled onion to serve. Enjoy! Little cooks: Take the lead and help build the tacos!