4.9 from 150 votes
Trout Tacos | Perch Tacos
Trout or Perch Tacos present a fresh and vibrant way to enjoy white fish using simple frying techniques and homemade guacamole and pico de gallo. The fish fillets cook with crisp skin and tender flesh, paired with the creamy avocado mixture and bright, tangy salsa made from fresh vegetables and lime juice. Warm tortillas hold the components together, making these tacos a flavorful, enjoyable meal with contrasting textures and balanced acidity.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
1
serving
Course:
Appetizer, Brunch
Cuisine:
Mexican
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.
Cup of Yum
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.