Perch Tacos Recipe

Name: Perch Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 1 lb perch fillets; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 8 small corn tortillas; 2 cups shredded cabbage; 1/4 cup chopped cilantro; 2 tbsp lime juice; 1/4 cup sour cream; 1 tbsp chipotle in adobo sauce (minced); 1 lime, cut into wedges

Mexican · Main course · 30 min total

Perch Tacos recipe videos

Light and flaky perch fillets are seasoned with chili and lime, then pan-fried until golden. Served in warm corn tortillas with a tangy slaw and creamy chipotle sauce, these tacos are a fresh and flavorful weeknight dinner.

20
min prep

10
min cook

4
servings

350
kcal/serving

Ingredients

1 lb perch fillets
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
8 small corn tortillas
2 cups shredded cabbage
1/4 cup chopped cilantro
2 tbsp lime juice
1/4 cup sour cream
1 tbsp chipotle in adobo sauce (minced)
1 lime, cut into wedges

Instructions

Pat perch fillets dry and season both sides with chili powder, cumin, garlic powder, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat. Cook fillets for 2-3 minutes per side, until golden and cooked through. Break into large chunks.
In a bowl, toss cabbage, cilantro, and lime juice to make slaw.
Mix sour cream and minced chipotle to make sauce.
Warm tortillas in a dry skillet or microwave.
Assemble tacos: fill each tortilla with perch, top with slaw and a drizzle of chipotle sauce. Serve with lime wedges.

Tips

For extra heat, add sliced jalapeño to the slaw.
Serve with refried beans or Mexican rice on the side.
Store leftover fish and slaw separately; reheat fish in a skillet.

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