Perch Tacos with the Best Fish Taco Slaw

Perch Tacos with a creamy and delicious Fish Taco Slaw! Made from kale, cabbage, Greek yogurt, and mayo, this easy slaw comes together in minutes so you can enjoy the bright and fresh flavors with each and every bite.

Of all the tacos out there, why are fish tacos the best? One reason is that we can catch good quality fish year-round here in North Dakota.

The goal for all of my fish recipes is to highlight sustainable food that nourishes the health of both people and the planet. "There are plenty of fish in the sea" is what they say, and that's especially true here in the great state of North Dakota.

Skip the heavy, greasy, fried fish tacos for the fresh flavors of this quick and easy pan-seared fish taco recipe served with a delicious fish taco slaw made with a mixture of kale and purple cabbage. These fish tacos are perfect for a Cinco de Mayo menu, but also one of the best easy dinner recipes for a fun gathering with friends and family anytime of the year. Plus, they're a healthy and delicious way to get your seafood fix. Grab your apron and get ready to spice up your dinner routine with this tasty and colorful fish tacos recipe!

YELLOW PERCH FOR PERCH TACOS

Yellow perch are one of the best fish to eat, especially when you pull them up through the hard water.

Yellow perch are one of the most easily identifiable freshwater fish thanks to their distinct appearance. With a gold or yellow body that transitions to green toward the dorsal fin and black vertical bars down their sides, yellow perch are truly unique. Their flashy sides are contrasted by the olive coloration down their back and a cream-colored belly.

HOW TO COOK PERCH TACOS

1. In a medium bowl, combine the fish fillets, melted butter, and Old Bay seasoning and mix well to coat.

2. Get a large non-stick skillet hot over a high heat burner, about 2 minutes.

3. Lay the fish pieces down in the hot pan. Turn the heat down to medium-high and let them cook, undisturbed, for 2 minutes, or until you see the bottom starting to caramelize.

4. Use a spatula to flip the fish and cook on the other side for another 1 minute. Remove from the pan and set on a plate.

FISH TACO SLAW

This Fish Taco Slaw is super easy to make. All you have to do is mix all of the ingredients together in a large mixing bowl. When everything is thoroughly combined, cover the bowl and keep the slaw in the fridge until it’s time to serve.

The great thing about this fish taco slaw is that it can easily be made a day ahead and kept in the fridge overnight. Both cabbage and kale are fairly tough and won't go soggy if the dressing is mixed in and then left to sit.

Kale – Kale is extremely nutrient dense making it very healthy for you and an easy way to load up on vitamins and nutrients in your diet. Kale is full of Vitamin K, Vitamin A, Vitamin C, antioxidants, and minerals so eating more kale is never a bad thing!

Cabbage – Using cabbage in slaw is pretty much a given. I used shredded purple cabbage for some tart flavors, a pop of color, and a crunch. You can always use green cabbage if that’s all you have at home!

Mayo and Greek yogurt – This fish taco slaw gets its creaminess from a mixture of mayonnaise and Greek yogurt. I use a mix of mayo and Greek yogurt to lighten it up a little, (mayo is very high in unhealthy fats especially store-bought kinds), and the yogurt itself adds some extra flavor to the fish taco slaw dressing as well.

Dijon mustard: I almost always use Grey Poupon. It adds a nice tangy zing to the dressing.

White wine vinegar: a basic white wine vinegar will do, or you can use apple cider vinegar if you prefer.

Parsley and Chives – For brightness and fresh flavors.

Cumin – For just a touch of a smoky bite.

ICE FISHING FOR YELLOW PERCH

Ice fishing ranks high among the more basic outdoor activities here in North Dakota and can accommodate any skill level. Considering you don’t need a boat to get on the water, winter fishing can be more accessible for people like me who don't own a fishing vessel (other than a canoe). The thing I like most about ice fishing for perch is they're not difficult to catch once you find them.

There are lots of great places to chase jumbo perch in North Dakota, but the most popular ice fishing destination has to be Devils Lake. It's about a 2 ½ hour drive from my house in Fargo. If you are looking for an all-inclusive fishing experience, you can go with a guide from the popular Woodland Resort. Or you can go out on your own with some helpful information from the Devils Lake fishing report here to help make your day on the lake a success!

If you have any questions or need a little more guidance on planning a fishing trip to North Dakota, feel free to reach out to me and I'd be happy to help you.

MORE TACO TUESDAY RECIPES

If you are looking for more great ways to use some of that wild game in your freezer for Taco Tuesday night, be sure and check out some of our favorite recipes:

- Venison Big Mac Tacos

- Deer Fajitas

- Pheasant Tacos

- Venison Sausage Breakfast Tacos

- Venison Barbacoa Tacos

- Venison Carnitas Tacos

- Jalapeno Popper Flautas Mexicanas

CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITY

If you make this Perch Tacos with Fish Taco Slaw, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfish

Did you enjoy this Perch Tacos with Fish Taco Slaw Recipe? Be sure to leave a 5-star rating RIGHT HERE!

5 from 21 votes

Course: Main Course

Cuisine: American, Mexican

Keyword: fish taco recipe, fish taco slaw, fish tacos recipe, perch tacos, yellow perch

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Author: Jeff Benda

Ingredients

Creamy Kale Slaw

2 cups kale leaves, removed from the stalks and shredded
2 cups purple cabbage, shredded
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
10 baby carrots, chopped
2 green onions, chopped
2 Tablespoons Greek yogurt
2 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon cumin

Fish Tacos

8 ounces yellow perch fillets (skinless & boneless) or similar
2 Tablespoons butter, melted
1 teaspoon Old Bay seasoning
12 "street taco" sized flour tortillas
24 cherry tomatoes, sliced in half
¾ cups shredded Monterey Jack cheese
1 lime, cut into wedges
1 cup fresh cilantro for garnish

Instructions

Creamy Kale Slaw

Mix all the ingredients in a large bowl and mix well until all the vegetables are properly coated with the dressing. Set aside until ready to assemble the tacos.

Yellow Perch Tacos

In a medium bowl, combine the fish fillets, melted butter, and Old Bay seasoning and mix well to coat.
Get a large non-stick skillet hot over a high heat burner, about 2 minutes.
Lay the fish pieces down in the hot pan. Turn the heat down to medium-high and let them cook, undisturbed, for 2 minutes, or until you see the bottom starting to caramelize.
Use a spatula to flip the fish and cook on the other side for another 1 minute. Remove from the pan and set on a plate.
Working in batches, add the tortillas to the hot pan and toast both sides for about 30 seconds per side.
To assemble the tacos, spoon 2 tablespoons of the Fish Taco Slaw on each toasted tortilla shell, then 2 cherry tomatoes, 1 tablespoon of shredded cheese, and finally a piece of fish. Serve with a lime wedge, some fresh cilantro, and your favorite taco sauce.

Perch Tacos with the Best Fish Taco Slaw