SERVES 4 (CAN BE HALVED)
HANDS-ON TIME 40 MINS
TOTAL TIME 40 MINS, PLUS 20 MINS’ DEFROSTING
We’ve called on no fewer than five freezer ingredients to make these delicious crisp-fried fish tacos – although you can of course use fresh veg if they’re on hand.
• 350g frozen basa fillets
• 125g plain flour, plus 3 tbsp to coat
• ½ tbsp Cajun seasoning (or 1 tsp ground cumin plus a pinch each of chilli powder and turmeric)
• ½ tsp fine sea salt
• vegetable oil, to shallow fry
For the salsa and crema
• 100g frozen diced avocado (or 1 small avocado, diced)
• 40g frozen chopped onion (or ½ fresh onion, diced)
• 3 large vine tomatoes
• 1 tsp frozen chopped chilli (or ½ fresh chilli)
• 2 tbsp frozen chopped coriander (or fresh coriander)
• zest and juice of 1 lime (or 2 tbsp bottled lime juice), plus wedges to serve
• 150ml soured cream
• 4 tbsp light mayonnaise
To serve
• 125g sweetheart cabbage or crisp lettuce
• 12 small tortillas wraps
1 Remove the basa fillets from the freezer, plus the diced avocado and onion for the salsa. Spread the avocado and onion out on a plate to defrost (about 20-30 minutes). Put the basa fillets in a bowl of cold water and leave to stand for 10-15 minutes. Drain and pat dry then use a serrated knife to carefully slice each semi-frozen basa fillet into 3 roughly equal strips. Set aside on a plate. Put the extra 3 tablespoons of flour on another plate.
2 For the salsa, core and dice the tomatoes (discard excess juice). Mix with the avocado, onion, chilli, coriander and half each of the lim
