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.

Print

Trout Tacos | Perch Tacos

A light and tasty option for Taco Tuesday.

Course Appetizer, Brunch

Cuisine Mexican

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 1 serving

Author Razvan Stupar

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

The post Trout Tacos | Perch Tacos appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/NsVr3cb
via https://chefsspenncil.blogspot.com