http://crystalpalacemuseum.org.uk/about Need a standout taco recipe for #tacotuesday? With these fish and avocado tacos on the menu, you’ll want to have one (or three) every night.
One of the Instagram food trends I’d surprisingly hadn’t succumbed to was ‘Taco Tuesday’….. and I have no idea why! As after trying these I am sure it will become a new regular in my weekly calendar. I do love a standard Mexican Fajita night but that’s about as adventurous as I had got. When I decided to make some Tacos, fish was actually the first thing that sprung to mind.
One of my favourite white fish is monkfish. It is slightly more expensive than cod but it has a delicious light flavour and yet meaty texture that works perfectly in these tacos. When you combine the monkfish with the BBQ sauce and spiced avocado and salsa it certainly is the yummiest and freshest taste you don’t want to miss! You can thank me later 😉
See below for the recipe…..
- 1 tail of monkfish (or your favourite boneless white fish)
- 4 Tbsps BBQ marinade
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of cracked black pepper
- 4 mini corn tortillas
- 1 ripe avocado (for guacamole)
- 4 tomatoes (for salsa)
- Juice of 1 lime
- ½ tsp of cayenne pepper
- 20g of coriander
- Salt and pepper
- 1 red onion sliced
- 100g of shredded red cabbage
- Place the cumin, coriander into a mixing bowl with the Barbecue Marinade.
- Cut the fish into 1cm thick medallions (making sure there are no leftover bones) and thoroughly mix into your bowl of marinade, leaving to rest for at least five minutes to soak up the flavours.
- Preheat a non-stick griddle pan and drizzle in a little olive oil to stop the fish from sticking to the pan. Carefully add in the fish and cook for two minutes on each side until cooked through.
- Slice open the avocado, remove the stone and use a teaspoon to scoop out all of the avocado flesh. Place the flesh on a solid chopping board and mash with a fork. Add the cayenne pepper, juice of half a lime and season with salt and pepper to taste.
- For the salsa, chop the tomatoes and onions roughly. Then add the juice of half a lime, a sprinkle of fresh coriander and season with salt and pepper to taste.
- Heat the tortillas flat on the grill or bake into taco shapes in the oven at 180°C for 15 minutes. Assemble by laying the tortillas flat or lining up the baked taco shapes and layering the guacamole, salsa, cabbage and monkfish in generous layers. Serve immediately.
Let me know if you would like to see more savoury recipes like this. Enjoy xx