Chipotle Monkfish Tacos & Mango Salsa - Serves 6

Preparation time: 30 minutes

Cooking time: 15 minutes

Succulent, smoky monkfish cooked over open flames and served with vibrant toppings for the ultimate taco experience.

Ingredients:

• For the monkfish:1kg monkfish, cut into large pieces 2 corn on the cob, kernels removed Olive oil Sea salt flakes
• For the marinade:Zest of 1 lime 3 tbsp lime juice 8 chipotle chillies in adobo sauce 1 bunch coriander with stems 6 garlic cloves 60ml olive oil 3 tsp sea salt 1 tsp ground black pepper
• For the spicy guacamole:2 avocados, mashed chunky 1 tomato, chopped 1 small bunch coriander, chopped 1 red chilli, finely sliced 1 lime, juiced ½ lemon, juiced Sea salt and pepper to taste
• For the mango salsa:1 mango, cubed small ½ red onion, finely chopped 1 small bunch coriander, chopped 1 lime, juiced Pinch of sea salt flakes
• To serve:16 small soft corn tortillas 1 lime, cut into wedges

1. Marinate the monkfish: Blitz the marinade ingredients in a food processor, then coat the monkfish and set aside while you prepare the other ingredients and heat the Kadai. Reserve any remaining marinade.
2. Prepare the toppings:In a small bowl, mix together the guacamole ingredients, season to taste, and set aside. In another small bowl, mix the mango salsa ingredients and set aside.
3. Char the corn: Light your Kadai and bring it to a steady medium heat. Place the corn kernels onto a Grill Tray with a little olive oil and salt, toasting until crispy and golden. Set aside.
4. Cook the monkfish: Place the monkfish directly over the hot coals, either straight on the Grill or on a Grill Tray. Cook for around 3 minutes on each side, depending on the heat of the Kadai. When flipping the fish, brush with the reserved marinade. The monkfish is ready when it flakes easily with a fork.
5. Assemble the tacos: Transfer the fish to a serving dish and flake into pieces with a fork. Warm the corn tortillas on the Grill, then serve with the charred monkfish, spicy guacamole, mango salsa, and crispy corn.
6. Finish and enjoy: Squeeze fresh lime over the tacos before serving.