Cajun Monkfish and Prawn Tacos

Thu, 20 July 2017

 

12 Taco Shells 

1 red pepper diced finely 

1 red onion finely diced 

12 Tiger prawns chopped roughly 

300g Monk fish cubed 

1 tbs Cajun spice 

Rapeseed oil 

 

FOR THE SALSA

 

1 ripe mango finely cubed 

3 tbs sweet chilli sauce

Fresh coriander chopped roughly 

 

FOR THE GUACAMOLE

 

1 ripe avocado

1 fresh lime 

Salt and pepper 

 

COOKING METHOD 

 

·         Fry the onions and the peppers in a frying pan until they have softened.

·         Mix the monk fish and the prawns with 1 table spoon of Cajun spice and 1 table spoon of rapeseed oil.

·         Now fry the vegetables and seafood together for about 4 minutes on a high heat.   Add the juice of half a lime at the end.

 

SALSA

 

·         Dice the mango finely and then add the sweet chilli sauce and some chopped coriander.

 

GUACAMOLE

 

·         Cut the avocado in half. Remove the stone and scoop out the avocado with a spoon.  

·         Mash the avocado with a fork and add the juice of half a lime with salt and pepper to taste.

·         Heat your taco shells in the oven for 3 minutes.  

Put a spoonful of guacamole in the bottom of your taco shell followed by your seafood mix and then top it off with your mango salsa.