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Easy Monkfish Tacos

Monkfish is a versatile, delicious, and easy-to-cook fish with a firm, meaty texture that holds up beautifully in many preparations. It works especially well in tacos, and it is equally tasty fried, roasted, grilled, or gently poached. Its mild flavor makes it approachable, while its rich texture makes it feel a little more special than everyday fish.



Ingredients

  • Monkfish cheeks or medallions

  • 1–2 cups white wine (for poaching)

  • 1–2 tbsp taco seasoning (store-bought or homemade)

  • Corn tortillas (soft tacos)

  • Hard corn taco shells


Toppings

  • Guacamole

  • Salsa (any style, fresh pico, verde, or roja)

  • Optional extras:

    • Shredded cabbage or lettuce

    • Lime wedges

    • Cilantro

    • Sour cream or crema

    • Shredded cheese


Instructions

Poach the Monkfish

  1. Add wine to a pan and bring to a gentle simmer.

  2. Add monkfish pieces and poach for about 5–7 minutes until opaque and tender.

  3. Remove and lightly flake or slice into chunks.

Season

  • Toss the warm fish with taco seasoning until evenly coated.

  • (Optional: quick sauté for 1–2 minutes to lightly crisp the edges.)

Warm the Shells

  • Soft tacos: Heat corn tortillas in a dry pan or microwave wrapped in a damp paper towel.

  • Hard tacos: Warm in oven per package instructions for extra crunch.


Assemble (Let everyone build their own)

  1. Add monkfish to shell

  2. Top with guacamole

  3. Add salsa

  4. Finish with extras (cabbage, lime, cilantro, etc.)

Tips

  • Monkfish is firm and meaty—great for tacos because it won’t fall apart easily.

  • Wine poaching keeps it tender and clean-tasting.

  • Offer both shell types so people can choose soft (traditional) or hard (crunchy).


Homemade Taco Rub (Quick & Flavorful)

Ingredients

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp oregano

  • Pinch of cayenne (optional, for heat)


How to Use

  • Mix all spices together.

  • After poaching the monkfish, toss it with 1–2 teaspoons of the rub (adjust to taste).

  • Optional: Sauté briefly in a pan with a little oil for a light crust and extra flavor.

Flavor Notes

  • Smoked paprika + cumin = warm, slightly smoky depth

  • Chili powder = classic taco flavor

  • Cayenne = adjustable heat without overpowering the fish

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