Pre-heat the BBQ 2-3 minutes on a medium heat. Add a splash of oil to the paella or chef pan.
Peel and half the onion, finely slice. Thinly slice the red pepper then add them both to the pan and cook for 10-12 minutes or until the veg is soft and starting to char at the edges. Remove from the pan, cover to keep warm and give the pan a wipe out. Wrap the tortillas in foil and add to the BBQ to warm through while you prepare the fish them remove and keep well wrapped in the foil.
Cut each basa fillet into 5/6 equal size pieces. Add to a bowl with the soy sauce and give it a good mix. In a separate bowl combine the cornflour, smoked paprika, cayenne pepper and ground cumin with a pinch of salt and pepper. Add the basa to the bowl and gently turn the fish to coat all over.
Add a generous splash of vegetable oil to the pan and allow it to heat up – a minute or so on a medium heat. Once hot add the basa fillets and cook for 3-4 minutes per side, until crispy and cooked through.
Meanwhile chop the coriander finely, including the stalks. Combine the mayo, white wine vinegar, chopped coriander and a pinch of salt and pepper together in a bowl to make your coriander mayo. Roughly shred your lettuce.
Divide the lettuce and basa fillets between the tortillas then top with the onions and peppers. Finish with a drizzle of the coriander mayo. Enjoy!