Heat the oil in a heavy-based casserole over a medium heat, then add the spices and monkfish and cook for 2 minutes until lightly golden, stirring frequently. Remove the fish from the pan with a slotted spoon and set aside.
Add the onion and garlic to the pan and cook for 5 minutes until softened, stirring frequently, then pour in the red wine and passata and add the black beans and a few shakes of Tabasco, to taste. Season with salt and pepper and simmer for 12–15 minutes until thickened.
To make the avocado salsa, stone, peel and dice the avocado and gently mix in a small bowl with the lime juice. Add the onion and tomatoes. Finely chop the coriander and stir in, season with salt and pepper and mix well. Set aside.
Stir the monkfish into the pan with the black bean chilli and simmer for a further 2–3 minutes until the fish is just cooked.
Meanwhile, heat a ridged griddle pan over a medium-hot heat, toast the tortillas and place one on each plate. Spoon over the black bean chilli and monkfish and serve immediately with the avocado salsa.