Trout Tacos | Perch Tacos
User Reviews
4.9
Trout Tacos | Perch Tacos
Description
The recipe starts with homemade guacamole made by mashing avocado and adding diced onion, red pepper, tomato, garlic, lime juice, salt, and pepper. Pico de gallo is prepared fresh with red onion, tomato, coriander, lime juice, salt, and pepper. The fish fillets are pan-fried gently over low heat to achieve crisp skin without overcooking, ensuring a delicate texture. Tortillas are heated briefly before assembling with guacamole, fish, and pico de gallo. The combination showcases fresh, bright flavors and tender, flaky fish.
These tacos can be served as a casual meal or light lunch, complemented by the fresh texture and zing of the guacamole and pico de gallo. The balance of creamy avocado, tangy salsa, and mild, crispy fish makes them satisfying and colorful.
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 red pepper small
- 1 tomato
- ½ lime
- salt
- black pepper
Pico de gallo
- ½ red onion
- 1 tomato
- 1 Coriander handful, fresh
- ½ lime
- salt
- black 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
User Reviews
Overall Rating
4.9
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