Cameron had a successful day of ice fishing for perch this weekend which for us equals one obvious meal – PERCH TACOS! Topped with a fresh Mango Salsa this recipe perfectly balances both sweet and spicy.
Fun fact: One of Cam and my first dates was ice fishing for perch in Boulder. We had a very bountiful day and brought home our catch to make tacos. They were delicious and quickly became a tradition in our couplehood.
Recipe
Perch Tacos with Mango Salsa
A successful day of ice fishing for perch equals one obvious meal in my marriage – PERCH TACOS! Topped with a fresh Mango Salsa this recipe perfectly balances both sweet and spicy.
Ingredients
Perch Tacos
- 1½ lbs perch fillets (or other mild white fish)
- 2 tablespoon olive oil
- 1 pack taco seasoning of choice
- 12 taco shells
Mango Salsa
- 2 chopped mangos (~1 ½ cups)
- 1 sliced avocado
- 1-2 tablespoon jalapeño or serrano pepper, seeded and minced
- 1 tablespoon sliced red onion
- ¼ cup chopped red pepper
- 1 lime juiced
- 2 tablespoon lemon juice
- 1-2 tablespoon roughly chopped cilantro
- salt & pepper to taste
Toppings (optional)
- cotija cheese, crumbled for topping
- sliced limes for extra juice
- chopped cilantro
- chopped butter lettuce
- sour cream
Instructions
- Mix the mango salsa ingredients together in a bowl and marinate for at least 30 minutes in the fridge before serving.
- Heat the oil in a large skillet over med-high. Add the fillets and brown for 3-5 minutes, gently breaking apart and stirring every so often.
- Add ⅓ cup of water and 1 pack of taco seasoning then stir to combine.
- Reduce heat then simmer and stir for 2-3 minutes until thickened.
- Divide the fish between the shells then add the mango salsa and any other desired toppings.
Nutrition
Calories: 183kcalCarbohydrates: 15gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 52mgSodium: 83mgPotassium: 336mgFiber: 3gSugar: 5gVitamin A: 548IUVitamin C: 21mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
