1 tail of monkfish (or your favourite white fish, simply make sure the bones are removed)
1 bottle of Jack Daniel’s® Smokey Sweet Barbecue Glaze
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp cracked black pepper
4 mini floured tortillas
1 ripe avocado (for guacamole)
4 tomatoes (for salsa)
Juice of 1 lime
1⁄2 tsp cayenne pepper
1 red onion
Salt and pepper
100g shredded red cabbage
For the fish:
Toast the cumin and coriander seeds until lightly brown in a non-stick frying pan.
Remove from the heat and crush using a pestle and mortar (or a rolling pin on a hard surface).
Now pour the seeds into a mixing bowl with the Jack Daniel’s® Smokey Sweet Barbecue Glaze.
Cut the fish into 1cm thick medallions (making sure there are no leftover bones) and thoroughly mix into your bowl of marinade, leaving to rest for at least five minutes to soak up the flavours.
Preheat a non-stick griddle pan and drizzle in a little olive oil to stop the fish from sticking to the pan. Carefully add in the fish and cook for 2 minutes on each side until cooked through.
For the guacamole:
Slice open the avocado, remove the stone and use a teaspoon to scoop out all of the avocado flesh.
Place the flesh on a solid chopping board and mash with a fork. Add the cayenne pepper, juice of half a lime and season with salt and pepper to taste.
For the salsa:
Chop the tomatoes and onions roughly.
Add the juice of half a lime, a sprinkle of fresh coriander and season with salt and pepper to taste.
Heat the tortillas flat on the grill or bake into taco shapes in the oven at 180C for 15 minutes.
Assemble by laying the tortillas flat or lining up the baked taco shapes and layering the guacamole, salsa, cabbage and monkfish in generous layers. Now just sit back and enjoy!