Monkfish tacos recipe
Savory monkfish tacos infused with indian spices and Mexican smoked chilli and lime.
Equipment
- pestle and mortar
- Frying pan
Ingredients
- 300 g of monkfish cubed in bite sized pieces
- 60 g 4x small shallots
- 3 garlic cloves
- 1 tablespoon of fresh coriander/cilantro
- 2 teaspoon of deggi mirch
- ½ teaspoon of cumin
- ½ teaspoon of cinnamon
- 1 teaspoon of garam masala
- 1 tablespoon of ancho chilli paste
- 125 ml (or ½ a cup) of coconut milk
Guacamole
- 1 avocado
- 1-2 garlic cloves grated
- 1 tablespoon of jalapenos chopped (fresh or from a jar)
- ½ teaspoon of deggi mirch
- Juice of 1 lime
To serve
- 6 corn tortillas
- 160 g of red cabbage finely sliced/ shredded
- 1 lime
- handful of torn coriander/cilantro to garnish
- drizzle of hot sauce optional
Instructions
- Using a pestle and mortar, pound down the shallots, garlic and coriander leaves to a paste. Season and add to a frying pan with a touch of vegetable oil and on medium heat, fry for 2 minutes.
- Add the spices and ancho chili paste and fry for a further 2 minutes.
- Pat the monkfish pieces dry with kitchen paper, add to the pan and fry for 2 minutes. Pour in the coconut milk and cook for approximately another 3-4 minutes or until the sauce is thick and creamy.
- To make the guacamole, slice the avocado in half, remove the stone and scoop out the flesh. Roughly chop the avocado and place it in a bowl. Add the grated garlic and use a fork to mash the avocado. Add the chopped jalapenos, lime juice and degi mirch and stir to incorporate.
- Build the tacos by spooning on the guacamole equally on the corn tortillas followed by equal portions of the monkfish and sauce topped with shredded red cabbage. Garnish with coriander/cilantro, fresh lime juice and hot sauce.