Summer means taco time!
These crunchy perch tacos taste even better with an awesome pico de gallo — fresh tomato salsa — made from beautiful garden-fresh tomatoes. Add some easy-to-prepare spicy chipotle mayo (or buy a jar) and fresh avocado to make these a hit at any outdoor gathering.
Makes 4 tacos
• 4 yellow perch fillets, boneless/skinless
• 4 yellow corn tortillas
• ½ avocado, skin off, cut into wedges
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1 cup panko bread crumbs
• ½ jalapeno, sliced into thin rounds for garnish
• 6 cilantro leaves, whole, for garnish
Pico de gallo (salsa)
• 1 ripe tomato, diced
• ¼ red onion, diced
• ½ jalapeno, finely chopped,seeds removed
• 1 garlic clove, minced
• 1 lime, juiced
• 1 tbsp. fresh cilantro, chopped
• 1 tbsp. olive oil
• Salt and pepper, to taste
• ½ cup mayonnaise
• 1 tbsp. chipotles in adobo, chopped
• ½ lime, juiced
To make the pico de gallo, mix tomato, red onion, chopped jalapeno, garlic, lime juice, cilantro, and olive
oil in a bowl. Season with salt and pepper. Set aside.
Whisk mayonnaise, chipotles, and lime juice in a small bowl. Refrigerate.
To bread the perch fillets, set up three bowls: one with flour, one with beaten eggs, and one with panko. Roll the perch fillet in the flour, tap off excess. Next dip into the egg wash, and finally into the panko. Repeat with remaining fillets.
Heat olive oil in a frying pan. Fry perch fillets until golden brown (two to three minutes) then flip and repeat on other side.
To assemble the perch tacos, place two tortillas onto a taco holder or dish that will hold them upright. Place a fried perch fillet in each taco. Top with some pico de gallo and an avocado wedge. Drizzle the chipotle mayo on top, and finish with a few thin jalapeno rounds and a couple of fresh cilantro leaves.