These tacos bring together panko fried monkfish, fresh slaw, chilli sauce and yogurt. It is finished with a squeeze of lime and chopped coriander.
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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
Energy | 2,503kJ/ 596kcals |
|---|---|
Fat | 21g |
Saturated Fat | 4g |
Carbohydrates | 57g |
Sugars | 7.3g |
Fibre | 3.8g |
Protein | 43g |
Salt | 1.4g |
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