Louise Thompson’s fish tacos

I remember visiting my best friend when she was studying Spanish in Merida, which is in the Yucatan peninsula of Mexico. She taught me the real difference between tacos, fajitas, burritos, enchiladas etc. A taco is simply meat or fish and toppings put inside a tortilla. You can use many different kinds of fish in a fish taco but my preference is monkfish because it is meaty yet has a light, delicate flavour.

Andrew Burton

SERVES 2

250g monkfish loin (you could use
cod or another firm white fish)
1 tsp olive oil
½ tsp ground cumin
½ tsp paprika
¼ tsp cayenne pepper
salt and black pepper

FOR THE QUICK SALSA
½ avocado, diced
2 tomatoes, diced
2 spring onions, chopped
1 tbsp roughly chopped coriander
juice of 1 lime

FOR THE TACO SAUCE
2 tbsp natural yoghurt
finely grated zest and juice of 1 lime
1 tsp sriracha

TO SERVE
4 small flatbreads
40g red cabbage, shredded
40g white cabbage, shredded
1 red onion, pickled
coriander leaves
dried chilli flakes (optional)

1. Put the monkfish into a shallow dish and add the olive oil, cumin, paprika, cayenne and some salt and pepper. Turn the fish over and over until it’s all coated.

2. Place a frying pan on a high heat and, once hot, lay in the fish. Cook for 2 minutes each side. Try not to move it before the time is up, so that you get some charring – this just makes it taste better. Then remove from the heat and put it on a chopping board to rest – the residual heat will keep the fish cooking and finish it off.

3. Making the salsa is as simple as mixing all the ingredients together in a bowl and seasoning with some salt and pepper.

4. To make the taco sauce, place everything in a small bowl and whisk together well.

5. To serve, cut the monkfish into 5mm slices; take a flatbread and load it with red and white cabbage, some salsa, monkfish slices, pickled red onion, taco sauce, coriander leaves, and chilli flakes if you want it even more fiery!

Recipe from Live Well With Louise by Louise Thompson, £13.29, Hodder & Stoughton.