Bluegill Tacos

Instructions

1. 1
   Preheat the oven

   Preheat the oven to 350°F.

2. 2
   Mix the spice blend

   In a small bowl, mix together the smoked paprika, chili powder, cumin, garlic powder, and salt.

3. 3
   Season the bluegill

   Coat the bluegill fillets in the spice blend, making sure to evenly coat each piece.

4. 4
   Cook the bluegill

   Heat the oil in a large skillet over medium-high heat. Add the seasoned bluegill fillets and cook for 2–3 minutes per side, or until cooked through.

5. 5
   Warm the tortillas

   Warm the tortillas in the oven for a few minutes, until soft and pliable.

6. 6
   Assemble and serve

   Assemble the tacos by placing some of the cooked bluegill onto each tortilla. Top with shredded cabbage, diced mango, sliced avocado, and a drizzle of chipotle mayo. Serve immediately and enjoy!

A sample of recipes from The Freshwater Fisherman's Cookbook — trout, walleye, perch, pike, bluegill, and catfish recipes with full-color photos.

More panfish recipes in the book

The Freshwater Fisherman's Cookbook

Trout, walleye, perch, pike, bluegill, and catfish recipes for every skill level — with full-color photos of every dish. Grilling, baking, frying, pan-searing, and smoking techniques all covered.

• Recipes for trout, walleye, perch, pike, bluegill, and catfish
• Full-color photo of every finished dish
• Bluegill curry, bluegill Veracruz, and more panfish recipes
• Weeknight dinners, fish fries, and gourmet occasion recipes

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