Blackened Fish Tacos with Avocado and Coleslaw

Cut 600-700g chunky fish into cubes (monkfish is good)

Marinade in the following spice mix:

  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper

Now make the avocado sauce

  • ½ cup sour cream
  • 1 ripe avocado, pitted and skinned
  • Small bunch of coriander, finely chopped
  • Juice of 1 lime
  • 1 jalapeno, chopped and seeded
  • Salt, to taste

Cook the fish in a flavourless oil (such as sunflower) on a high heat but only on one side until cooked through. This will give it the blackened appearance and a great  charred taste.

Serve with wraps and a chunky coleslaw (but with the coleslaw tossed in sour cream rather than mayo)

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