Charred pieces of meaty chipotle lime marinated monkfish… paired with a spicy guac, sweet mango salsa and crispy corn kernels all wrapped up a hot corn taco…. COME TO MAMA!! This combo was off the charts yum!!
The marinade took about 5 mins to make by blitzing big flavours of chipotle chillis (keep tins in your larder.. they are a life saver), lime, coriander and garlic in the food processor. The fish needs only 20 mins to marinade and you can cook it however you like… pan fry, grill, roast, air-fry or BBQ.
A super scrummy, really easy, fun family style meal for you guys today! Enjoy! X
1. Blitz the marinade ingredients in a food processor, set aside
Ingredients
Instructions
2. In a small bowl make the guacamole by mixing together the avocados, tomato, coriander chilli, lime and lemon. Season to taste and set aside
3. In another small bowl mix together the mango salsa ingredients, set aside
4. Air fry, shallow fry or roast the corn kernels with a little olive oil and salt until crispy and starting to colour, set aside
5. Cook the monkfish your preferred way (mine is to air fry) for about 20 minutes or until cooked all the way through, it should flake easily with a fork when done
6. Transfer fish in a serving dish and flake into pieces with a fork
7. Warm the corn tortillas and serve them family style with the charred monkfish, spicy guac, mango salsa and crispy corn
8. Finish with a squeeze of lime and enjoy!