Head Chef Jenny Flynn at Faithlegg, joined Maria McCann on The Saturday Café for the July episode of Food at Faithlegg. Jenny had a super summer recipe for BBQ Fish Tacos!
Fish tacos, avocado crema, charred lemon and lime and red onion slaw with a chipotle mayonnaise. July is a great month for tacos, the BBQ is out and I have a super recipe for monkfish taco!
Monkfish is a fantastic choice for tacos because it has a firm, meaty texture that holds together beautifully and takes on bold flavours. This recipe serves 4 (8 tacos) and can be subbed out for crab or lobster.
For the Monkfish
- 700g monkfish tail, membrane removed, cut into large bite-sized pieces
- 2 tbsp rapeseed oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch of chilli flakes
- Zest of 1 lime
- Salt and freshly ground black pepper
Lime and red onion Slaw
- ¼ white cabbage, finely shredded
- 1 carrot, julienned
- 2 spring onions, sliced
- ½ a red onion really finely sliced
- Handful fresh coriander
- Juice of 2 limes
- 2 tbsp mayonnaise
- 1 tsp honey
- Salt and pepper
Avocado Crema
- 2 ripe avocados
- 150g Greek yogurt
- Juice of 1 lime
- 1 garlic clove
- Coriander to taste
- Salt to taste
Blend until smooth.
To Serve:
- 8 small corn or flour tortillas
- Lime wedges (charred on the grill is a nice touch)
- Fresh coriander
- Pickled red onions
Method:
- Mix all the spices with the rapeseed oil and coat the monkfish. Leave to marinate for 20 minutes.
- Make the slaw and allow it to sit while the fish marinates.
- Blend the avocado crema until silky smooth.
- Ensure the BBQ Grill or a heavy frying pan is very hot. Cook the monkfish for 2–3 minutes per side. Avoid overcooking, as monkfish becomes firm quickly.
- Warm the tortillas on a dry pan or directly on to the BBQ for a slight char.
Assemble
Spread a spoonful of avocado crema on each tortilla, add the monkfish, top with lime slaw and finish with red onions, fresh coriander and a squeeze of lime.
Add a chipotle-lime mayonnaise (mix 100g mayonnaise with 1 tsp chipotle paste and the juice of half a lime). It adds a smoky, creamy kick that pairs beautifully with the sweet monkfish.
Enjoy!
Jenny Flynn
