Perch Tacos with Lime Crema

Instructions

1. 1
   Mix the spice blend

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

2. 2
   Prep and season the perch

   Rinse the perch fillets and pat them dry with paper towels. Cut them into small pieces and coat them evenly with the spice blend.

3. 3
   Cook the perch

   Heat oil in a large skillet over medium-high heat. Add the perch pieces and cook for 2–3 minutes per side until browned and cooked through.

4. 4
   Warm the tortillas

   While the fish is cooking, warm the tortillas in a separate skillet or in the oven.

5. 5
   Make the lime crema

   To make the lime crema, mix together the sour cream, mayonnaise, lime juice, salt, and pepper in a small bowl.

6. 6
   Assemble and serve

   Assemble the tacos by placing the cooked perch on a tortilla and topping it with shredded lettuce, diced tomatoes, sliced avocado, and a drizzle of lime crema.

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

More perch 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. Also includes perch ceviche and more ways to cook a perch catch.

• Recipes for trout, walleye, perch, pike, bluegill, and catfish
• Full-color photo of every finished dish
• Perch ceviche, perch tacos, and more perch recipes
• Grilling, baking, frying, pan-searing, and smoking techniques

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