📝 About This Recipe
A tribute to the fresh bounty of the Great Lakes, these tacos feature delicate, flaky perch fillets coated in a light, golden-brown cornmeal crust. Paired with a crunchy, citrus-infused slaw and a smoky chipotle crema, they offer a perfect balance of textures and bright, coastal flavors. This recipe brings a sophisticated, lake-to-table twist to the classic street taco that is sure to impress your guests.
🥗 Ingredients
The Perch
- 1 lb Fresh Perch fillets (cleaned and patted dry)
- 1/2 cup Yellow cornmeal
- 1/4 cup All-purpose flour
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- to taste Kosher salt and black pepper
- 1/2 cup Vegetable oil (for shallow frying)
Cilantro-Lime Slaw
- 2 cups Shredded green cabbage (or a pre-mixed slaw blend)
- 1/4 cup Fresh cilantro (finely chopped)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey
Chipotle Crema
- 1/2 cup Mexican Crema or Sour Cream
- 1 tablespoon Chipotle peppers in adobo (finely minced sauce and peppers)
- 1 teaspoon Lime zest
Assembly
- 8-12 pieces Corn tortillas (small street taco size)
- 1 Avocado (sliced)
- 2 Radishes (thinly sliced for crunch)
- 1 piece Lime wedges (for serving)
👨🍳 Instructions
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1
In a small bowl, whisk together the Mexican crema, minced chipotle peppers, and lime zest. Set aside in the refrigerator to allow flavors to meld.
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2
In a medium bowl, combine the shredded cabbage, chopped cilantro, lime juice, honey, and a pinch of salt. Toss well and let it sit at room temperature while you prepare the fish.
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3
Inspect the perch fillets for any missed bones. If the fillets are large, cut them into 3-inch strips suitable for tacos.
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4
In a shallow dish, combine the cornmeal, flour, smoked paprika, garlic powder, salt, and pepper. Mix thoroughly to ensure the spices are evenly distributed.
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5
Dredge each perch fillet in the cornmeal mixture, pressing down gently to ensure an even coating on all sides. Shake off any excess flour.
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6
Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add the vegetable oil. The oil is ready when a pinch of flour sizzles immediately upon contact.
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7
Working in batches to avoid overcrowding, carefully place the perch fillets in the hot oil. Fry for 2-3 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
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8
Transfer the fried perch to a wire cooling rack set over a paper towel-lined plate. This keeps the bottom of the fish from getting soggy.
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9
While the fish rests for a minute, warm the corn tortillas in a dry skillet or directly over a gas flame for 30 seconds per side until soft and slightly charred.
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10
To assemble, place two pieces of crispy perch in the center of each warm tortilla.
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11
Top the fish with a generous heap of the cilantro-lime slaw, followed by a few slices of avocado and radish.
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12
Drizzle the chipotle crema over the top and serve immediately with fresh lime wedges on the side.
💡 Chef's Tips
Always pat the perch fillets completely dry with paper towels before dredging to ensure the crust stays attached. Use a wire rack instead of paper towels for resting the fried fish to maintain maximum crispiness. Don't skip warming the tortillas; it prevents them from breaking and enhances the toasted corn flavor. If you prefer a lighter version, you can grill the perch with just the spices, skipping the flour and cornmeal dredging. If you cannot find perch, walleye or yellow bass are excellent freshwater substitutes with similar texture.
🍽️ Serving Suggestions
Pair these tacos with a crisp, cold Mexican lager or a refreshing lime-infused sparkling water. Serve alongside a side of Mexican street corn (elote) topped with cotija cheese and chili powder. A side of cilantro-lime rice or smoky black beans makes for a complete and filling meal. Offer extra hot sauce and pickled red onions on the table for guests who enjoy a spicy or tangy kick.