I’ve had Fish Tacos in restaurants but never made them at home before.  Mainly the reason is I have forgotten to buy the all-important tortilla wraps.  They are pretty quick to cook but the prep does take a little while but it is worth it in the end.

• 200g Monkfish
• 6 King Prawns, Peeled and De-veined
• 1 tbsp Flour
• 1 tsp Paprika
• 1 tsp Cayenne Pepper Powder
• 2 Lettuce leaves
• 3 Tortilla Wraps
• ½ Red Onion
• 2 tbsp Salsa
• 1 Red Chilli
• 100g Sweetcorn
• 3 Stalks of Coriander

Heat some oil in a pan and then mix the paprika, cayenne and flour. Slice the monkfish thinly and along with the prawns and flour mix shake in a freezer bag. Fry the seafood in the oil until crisp on both sides then leave it to rest in a warm place (I use the oven on 80c).

Now for the extras, shred the lettuce and slice the onion. I borrowed the sweetcorn thing from a Nigella recipe. Chop the chilli and coriander finely and then mix into the sweetcorn.

All that’s left is to build your taco.  Add the fish, extras of your choice and then top with blobs of salsa. Then, shove in your face like nobody is watching.

PG