Monkfish tacos with red cabbage slaw

Name: Monkfish tacos with red cabbage slaw
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 g No.1 Fresh Monkfish Fillets (from the fish counter); 1 tsp sweet smoked paprika; 100 g Cooks’ Ingredients Panko Breadcrumbs; 1 British Blacktail Free Range Large Egg; 3 tbsp olive oil (approx. 2-3 tbsp); 1 little gem lettuce, shredded; 4 salad onions, thinly sliced; 200 g red cabbage, shredded; 6 tbsp Greek yogurt or soured cream (approx. 4-6 tbsp); 1 lime; 8 Gran Luchito Street Tacos or small flour tortillas; Hot chilli sauce, to drizzle; Waitrose Vine Ripened Tomato Salsa, to serve; 28 g pack fresh coriander, leaves roughly chopped, optional

These tacos bring together panko fried monkfish, fresh slaw, chilli sauce and yogurt. It is finished with a squeeze of lime and chopped coriander.

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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
3 tbsp olive oil (approx. 2-3 tbsp)
1 little gem lettuce, shredded
4 salad onions, thinly sliced
200g red cabbage, shredded
6 tbsp Greek yogurt or soured cream (approx. 4-6 tbsp)
1 lime
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

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.
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.
Meanwhile, mix the lettuce, salad onion, red cabbage, 2 tbsp yogurt or soured cream and the juice of ½ the lime.
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 when made using specific products in recipe