Louise Thompson's fish tacos - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Louise Thompson’ s fish tacos By You Magazine - June 29, 2018 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved