Recipe: Fish Tacos with Avocado and Sriracha Mayo

Name: Recipe: Fish Tacos with Avocado and Sriracha Mayo
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)

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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)