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Preheat the BBQ to a medium heat. In a bowl, whisk the mayonnaise or sour cream with the juice and finely grated zest of 1 lime and add salt and pepper to taste.
In a large bowl, stir the chilli and cumin into the oil with ½ teaspoon black pepper and ½ teaspoon salt. Add the monkfish and coat.
Coat the sliced onion with for 1 minute, then rinse, drain and squeeze over the juice of ½ lime. Season the cabbage with the remaining lime juice and salt and pepper to taste.
Thread the fish onto skewers and grill in batches, basting as you go, for about 2 minutes
per side until golden. Serve the fish in tortillas with the lime dressing, cabbage and red onion. Top with the coriander, adding fresh chilli or chilli sauce to taste.
For the tacos, mix the masa harina and salt in a bowl, add 300ml of tepid water and mix until a dough forms and shape into a ball, then knead a few times with your hands. Rest for 10 minutes; if it’s too dry, add a touch more water; if it’s too sticky, add a touch more masa harina.
Divide the dough into 15-20 pieces and roll each into a ball, about the size of a ping-pong ball. Place a ball between two pieces of thin plastic and use a tortilla press, plate, or heavy pan to flatten the ball into a circle. (You can use a rolling pin, but it might fray a bit at the edges.) Carefully peel off the plastic and repeat with the remaining dough balls.
Preheat a hot plancha or dry frying pan on the BBQ and add one piece of flattened dough. Cook for about a minute until just beginning to colour (it will begin to toast at the edges), then flip and cook for another minute. Transfer to a plate and place a clean cloth over the top to keep soft while you cook the rest.