Fish Tacos with Avocado and Sriracha Mayo

02 Jun 2020

28 Minutes | easy | Serves 4

This recipe is a lighter version of California fish tacos, using grilled fish instead of deep fried. There are lots of ways to vary the toppings – you could mix the avocado with sour cream and lime to make a ‘crema’ for example, or add a spicy tomato salsa. Corn tortillas are available in some shops or online, but flour ones are fine if you can’t find them.

Ingredients

  • 600g monkfish cheeks or other meaty white fish, cut into large sections
  • 1.5 teaspoons ground cumin
  • 1.5 teaspoons paprika
  • 2 teaspoons ground coriander
  • 3 cloves garlic crushed or finely grated
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
  • 3 tablespoons mayonnaise (For the Sriracha mayo)
  • 3 tablespoons natural yoghurt (For the Sriracha mayo)
  • 2 teaspoons Sriracha or other hot sauce, to taste (For the Sriracha mayo)
  • 1 tablespoon lime juice (For the Sriracha mayo)
  • Pinch ground cumin (For the Sriracha mayo)
  • 12 corn or flour tortillas (To serve)
  • Lime wedges (To serve)
  • Shredded white cabbage (To serve)
  • 2 avocados, sliced (sprinkle with lime juice to stop them turning brown - To serve)
  • Finely diced red onion (To serve)

Directions

1.

Monkfish cheeks

If using monkfish cheeks, remove the thin outer membrane around the flesh and discard (a fishmonger may have done this already). Combine the ground cumin and coriander, paprika, garlic, olive oil and salt. Rub all over the fish and set aside for 20 minutes.

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2.

Make the Sriracha mayo

Make the Sriracha mayo by combining the mayonnaise, yoghurt, Sriracha, lime juice and cumin with a pinch of salt. Mix well and set aside.

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3.

Get ready

Make sure your other accompaniments are ready before you start cooking the fish.

4.

Light 2 of the Jupiter Outback BBQ

Light 2 of the Jupiter Outback BBQ gas burners and set the heat to high. Grill the fish for around 4 minutes each side, or until just cooked through (timings will vary depending on the thickness of the fish).

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5.

Ready to serve

Slice the fish and serve with the sauce and other accompaniments.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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