Trout Tacos | Perch Tacos
Fish tacos are a great option if you’re looking for a delicious, fresh and healthy meal. This traditional Mexican dish has become a worldwide sensation because it’s so tasty and versatile.
We’ve made this tacos recipe several times and we’ve used either trout or perch. But you can replace the trout and perch with halibut, tilapia, cod or pretty much any other white fish fillets.
These perch & trout tacos make for quick and healthy dinner. The creamy guacamole adds richness, while the fresh and zesty tomato-based salsa adds a bright flavor to your tacos.
Instructions:
1. Dice the onion, peppers, and tomato.
2. Peel, pit, and mash the avocado with a fork or a spatula. Add the diced onion, peppers, and tomato, to the avocado mixture. Then add the crushed garlic, lime juice, salt, and pepper.
3. For the pico de gallo, dice the tomato and onion and finely chop the green coriander. Mix with lime juice, salt, and pepper.
4. In a hot pan add a drizzle of vegetable oil and fry the fish fillets over low heat, first on the skin side for 3-4 minutes until it’s starting to crisp up, and then flip and cook for 1 more minute.
5. Heat up each tortilla for a few seconds on the stovetop, then spread the guacamole and top with the fish fillets and some pico de gallo.
Enjoy! Full recipe is available below!
Trout Tacos | Perch Tacos
Ingredients
- 2 trout or perch or other white fish filets
- 3 tortillas (corn or wheat-flour)
Guacamole
- 1 avocado
- 1/4 onion
- ½ garlic
- 1 small red pepper
- 1 tomato
- ½ lime
- salt
- pepper
Pico de gallo
- ½ red onion
- 1 tomato
- 1 handful of fresh coriander
- ½ lime
- salt
- pepper
Instructions
Guacamole:
- Peel, pit, and mash the avocado with a fork or a spatula. Dice the onion, peppers, and tomato, and add them to the avocado mixture. Add the crushed garlic, lime juice, salt, and pepper.
Pico de gallo:
- Dice the tomato and onion and finely chop the green coriander. Mix with lime juice, salt, and pepper.
Trout | Perch
- In a hot pan add a drizzle of vegetable oil and fry the fish fillets over low heat, first on the skin side for 3-4 minutes until it's starting to crisp up, and then flip and cook for 1 more minute.
Assemble
- Heat up each tortilla for a few seconds on the stovetop, then spread the guacamole and top with the fish fillets and some pico de gallo.
Notes
Related: Baked Trout with Potatoes and Quince
Related: Greek Octopus Wrap (Octopus Souvlaki)
Related: Ground Beef Lettuce Wraps
Related: Beef Bulgogi Tacos
Related: Chicken Quesadilla with Pico de Gallo
Related: Baked Whole Trout with Baked Potatoes & Salsa
Related: Pulled Chicken Tacos with Tomatillo Salsa
Related: Easy Guacamole & Shrimp Tacos
