Fish tacos with lime slaw

Fresh

Day 5:

1 If the basa is still frozen, put the sealed bag in cold water for 30 minutes.
2 Slaw: mix 340 g coleslaw mix, 3 tbsp mayonnaise, the juice of 1 lime, ¼ bunch chopped cilantro, and salt.
3 Cucumber: dice ½ cucumber. Mix it with a pinch of salt.
4 Avocado crema: mash the avocado with the juice of 1 lime, 1 tbsp mayonnaise, 1 tbsp water, and salt.
5 Mix the flour and all the spices. Cut the basa into strips.
6 Coat half of the strips (200 g) in the spice flour.
7 Pan-fry the strips in 2 tbsp oil for 2–3 minutes per side, until the fish flakes.
8 Warm 3 tortillas in a dry pan.
9 Fill the tortillas with slaw, fish, cucumber, and crema. Top with cilantro.

Day 6: do steps 6–9 with the other 200 g of basa.