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.
