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Monkfish tacos with red cabbage slaw
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500g No.1 Fresh Monkfish Fillets (from the fish counter)
1 tsp sweet smoked paprika
100g Cooks’ Ingredients Panko Breadcrumbs
1 British Blacktail Free Range Large Egg
2-3 tbsp olive oil
1 little gem lettuce, shredded
4 salad onions, thinly sliced
200g red cabbage, shredded
4-6 tbsp Greek yogurt or soured cream
8 Gran Luchito Street Tacos or small flour tortillas
Hot chilli sauce, to drizzle
Waitrose Vine Ripened Tomato Salsa, to serve
½ x 28g pack fresh coriander, leaves roughly chopped, optional
1. Chop the monkfish into 16 or so pieces, pat dry with kitchen paper, then sprinkle with salt and smoked paprika. Scatter the breadcrumbs over a plate and lightly whisk the egg in a shallow bowl. One at a time, add the monkfish pieces to the egg to coat, then roll in the breadcrumbs and place on a lined plate.
2. Heat half the oil in a large frying pan, add half the breaded monkfish and fry for 10 minutes, turning now and then to brown on all sides, until cooked through. Remove and repeat with the remaining oil and fish.
3. Meanwhile, mix the lettuce, salad onion, red cabbage, 2 tbsp yogurt or soured cream and the juice of ½ the lime.
4. Warm the tacos in a dry frying pan, then divide among 4 plates. Spread with the remaining yogurt or soured cream and drizzle with chilli sauce. Add some slaw and the crispy fish, plus tomato salsa and coriander (if using). Garnish with lime wedges.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in April 2020.