Blackened Perch Tacos with Avocado Sauce
Spicy blackened perch tacos with creamy avocado sauce—flavorful, fresh, and easy to make. Perfect for taco night. Try this recipe today!
Blackened Perch Tacos with Avocado Sauce
By Walleye Direct
Prep time:
15 minutes
Cook time:
15 minutes
Servings:
4
Ingredients
- 8 perch fillets, skinless
- Blackened seasoning, to taste
- 4 tbs. butter
- 8 corn tortillas
- Shredded cabbage
- Diced tomato
- Diced red onion
- Queso fresco cheese, crumbled
- Hot sauce
- Avocado Sauce:
- 1 medium avocado
- ¼ cup cilantro
- 3 tbs. sour cream
- Juice of half a lime
- 1 clove of garlic
- 3 green onions, coarsely chopped
- ¼ tsp. kosher salt
Instructions
- In a food processor, combine avocado sauce ingredients and pulse until smooth. Season to taste. Add more sour cream as needed. Scrape sauce into a sandwich-size zip-top bag. Refrigerate until ready to use.
- Generously season perch with blackened seasoning. Not all blackened seasonings are created equal – taste it first to gauge saltiness.
- In a medium-size pan, melt butter until slightly turning hazelnut. Add perch and cook until deeply golden on both sides.
- Warm tortillas. Assemble tacos with cooked fish, cabbage, red onion and tomato. Snip the corner of the zip-top bag with avocado sauce and use it to drizzle over the tacos. Garnish with queso fresco cheese. Serve immediately with hot sauce on the side.
