Monkfish, with its firm texture and mild flavor, serves as a delectable base for today’s culinary creation: monkfish tacos.

As you take on this cooking adventure, you’ll be selecting both the cheeks and the tail of the monkfish, offering a mixture of textures to savor.

Embarking on this recipe, you’ll be seasoning our fish thoughtfully with smoked paprika and a generous pinch of salt, catering to your palate’s liking, to infuse a hint of Mexican flair.

The preparation journey will then lead you to coat the monkfish in beaten egg and homemade breadcrumbs, ensuring each piece is evenly crusted.

Frying brings out the crunch and golden color of the monkfish, perfectly juxtaposing the fresh and vibrant salad you’ll prepare next.

The salad, a crisp and colorful accompaniment made from cabbage, lettuce, and bell pepper, dressed with sour cream and a spritz of lime, awaits to top off your taco assembly process, where flavors and textures unite to create the ultimate bite.

Fish Taco Fiesta: Mouthwatering Monkfish Tacos (Day 29)


To prepare monkfish tacos, gather approximately one pound of monkfish, including both cheek and tail meat. Ensure the fish is cleaned of any sinew. For a consistent cook, divide the tail meat and cheeks into sixteen total pieces.


  • Smoked paprika, to taste, approx. 1 teaspoon
  • Salt, according to preference


  • 1 large egg, whisked
  • 2 slices of bread worth of homemade breadcrumbs or a cup of Panko


  • Oil for frying

Salad Mix:

  • 200g cabbage (red preferred, but use what’s available)
  • 2 hearts of lettuce
  • 4 whole onions
  • 1 bell pepper (paprika), seeds removed


  • Half a lime, squeezed
  • 2 tablespoons of sour cream, crème fraîche, or Greek yogurt

Taco Assembly:

  • Sour cream to spread on tacos
  • Salsa, to preference
  • Hot sauce, to preference
  • Lime wedges for garnish
  • Coriander (cilantro), optional

Frying the Monkfish

Fish Preparation

First, you’ll need to properly clean your monkfish. Once that’s done, split the tail meat and cheeks into eight parts each. The cheek meat should be particularly firm, which is excellent for this preparation method.

Age can affect the texture of the tail meat, making it softer, but both parts are suitable for frying.

Egg Coating

Whisk an egg in a container. Then, immerse all the monkfish pieces, ensuring they’re thoroughly coated.

This egg wash will help the breading adhere to the fish, creating that crisp exterior you’re looking for.

Seasoning and Breading

Paprika1 teaspoon
SaltTo taste

Season your monkfish with paprika and salt according to your preference. Smoked paprika adds a Mexican taco flare, but regular paprika works if that’s what you have on hand.

After seasoning, coat the fish in breadcrumbs. If you don’t have breadcrumbs, you can make your own by drying bread in the oven and then blitzing it into crumbs. Ensure each piece is evenly covered on all sides.

Frying the Monkfish

Heat oil in a pan over medium heat. Once hot, add the monkfish.

Cook for 6-10 minutes, turning occasionally to ensure even browning. The pieces are ready when they’ve achieved a golden, crispy exterior. After frying, set them aside while you prepare the rest of the taco components.

Salad Preparation

Chopping Vegetables

Prepare the vegetables by chopping approximately 200 grams of cabbage—red cabbage is commonly recommended, but white cabbage is also acceptable. Next, take two hearts of lettuce and dice them into fine shreds for a delicate texture in your salad.

Onions are essential for flavor; use four whole onions, finely chopped, to balance the freshness of the salad.

Additionally, slice one bell pepper after removing the seeds to ensure a crisp, sweet presence among the greens.

If you enjoy the zest of lime in your salad, reserve half for the dressing and cut the remaining half into four wedges for garnishing individual servings.

Salad Dressing

Craft a simple yet creamy dressing by combining two tablespoons of sour cream with freshly squeezed lime juice.

If sour cream isn’t available, alternatives such as crème fraîche or Greek yogurt work just as well and provide the same creamy consistency and tangy flavor profile.

For an extra kick, consider adding a hint of coriander to the dressing, though this is entirely optional and should be adjusted according to personal taste preferences.


  • Sour Cream/Crème Fraîche/Greek Yogurt: 2 tablespoons
  • Lime Juice: from the reserved half lime
  • Coriander (optional): to taste


  1. Squeeze the juice of half a lime into a bowl containing the sour cream.
  2. Whisk together until fully combined.
  3. Add chopped coriander if desired and mix into the dressing.
  4. Toss the chopped vegetables in the dressing until evenly coated.

Taco Assembly

  1. Spread sour cream at the bottom of the taco shell.
  2. Add a layer of salsa.
  3. Add a generous amount of the prepared salad.
  4. Place the monkfish on top of the salad.
  5. Add a strip of hot sauce.
  6. Squeeze lime over the tacos.
  7. Garnish with coriander if desired.

Final Touches:

  1. Conduct a taste test to ensure a delightful blend of flavors.
  2. Enjoy your homemade monkfish tacos.
Yield: 8 tacos

Monkfish Tacos Recipe

Monkfish Tacos Recipe

Dive into the world of flavors with these delicious monkfish tacos. Crispy, golden-fried monkfish pairs perfectly with a fresh, tangy salad and creamy dressings, all wrapped up in warm tortillas. These tacos are sure to be a hit at your next gathering or family dinner.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 pound monkfish (cheeks or tail), cleaned and cut into 16 pieces
  • 1 ts smoked paprika
  • Salt, to taste
  • 1 large egg, whisked
  • 2 slices of bread worth of homemade breadcrumbs (or 1 cup of Panko)
  • 2 tbsp olive oil for frying
  • 200g cabbage (red or white), finely chopped
  • 2 hearts of lettuce, finely shredded
  • 4 onions, finely chopped
  • 1 bell pepper, seeds removed and chopped
  • 1 lime, halved
  • 2 tablespoons sour cream, crème fraîche, or Greek yogurt
  • Optional: 1 tbsp coriander (cilantro), chopped
  • 8 taco shells or tortillas
  • 1 cup of salsa, to taste
  • Hot sauce, to taste


Preparing the Monkfish:

  1. Season the monkfish pieces with smoked paprika and salt according to your taste.
  2. Dip each piece of monkfish into the whisked egg, ensuring they are thoroughly coated.
  3. Coat the monkfish pieces evenly with breadcrumbs or Panko.
  4. Heat oil in a pan over medium heat.
  5. Fry the coated monkfish pieces for 6-10 minutes, turning occasionally, until golden and crispy.
  6. Remove from the pan and set aside.

Preparing the Salad:

  1. In a bowl, combine the chopped cabbage, shredded lettuce, chopped onions, and chopped bell pepper.
  2. Squeeze the juice of half a lime over the salad.
  3. In a separate bowl, mix the sour cream with the juice of the remaining half lime. Add chopped coriander if desired.
  4. Toss the salad with the dressing until evenly coated.

Taco Assembly:

  1. Spread a layer of sour cream on the bottom of each taco shell or tortilla.
  2. Add a spoonful of salsa on top of the sour cream.
  3. Place a generous amount of the prepared salad on top of the salsa.
  4. Arrange the fried monkfish pieces on top of the salad.
  5. Drizzle with hot sauce to taste.
  6. Squeeze additional lime juice over the tacos.
  7. Garnish with chopped coriander if desired.
  8. Conduct a taste test to adjust seasoning if necessary.
  9. Serve the monkfish tacos immediately and enjoy!


These monkfish tacos are bursting with flavor and are sure to be a crowd-pleaser. Customize them with your favorite toppings and enjoy a delicious and satisfying meal!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 291Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 482mgCarbohydrates: 30gFiber: 4gSugar: 7gProtein: 18g

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Torstein Rottingen
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