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.
Perch Tacos with the Best Fish Taco Slaw Recipe
If you’re looking to spice up your Taco Tuesday dinner routine, these perch tacos with creamy fish taco slaw are the answer. This fish taco recipe combines fresh, flaky yellow perch with a vibrant, crunchy slaw that’s as healthy as it is delicious. With simple ingredients and easy steps, you’ll have dinner on the table in no time.
Why Fish Tacos Are The Best
Of all the tacos out there, fish tacos stand out as a favorite. Why? They’re light, flavorful, and versatile. Plus, if you’re in North Dakota, you can catch quality fish like yellow perch all year long. That being said, we're always in need of more perch recipes.
Say goodbye to greasy, fried fish tacos and hello to these pan-seared beauties. Paired with a creamy slaw made from kale and purple cabbage, they’re perfect for any occasion. Whether you’re planning a Cinco de Mayo feast or a casual Taco Tuesday night with the kids, these tacos are a hit every time.
Yellow Perch
Yellow perch is one of the tastiest freshwater fish. Its delicate, slightly sweet flavor makes it ideal for tacos. Perch are also fun to catch, especially during ice fishing season here in North Dakota. With its golden body, olive back, and cream-colored belly, yellow perch is as beautiful as it is delicious. Who doesn't love a great perch recipe!
How To Make Perch Tacos with Fish Taco Slaw
Step 1: Make the Fish Taco Slaw
Combine all the slaw ingredients in a large bowl. Mix until the vegetables are fully coated with the dressing. Set the slaw aside while you prepare the fish.
Step 2: Season the Fish
In a medium bowl, toss the perch fillets with melted butter and Old Bay seasoning. Make sure each piece of fish is well coated.
Step 3: Cook the Fish
Heat a large non-stick skillet over high heat for two minutes. Add the seasoned fish fillets to the hot pan. Reduce the heat to medium-high and let the fish cook undisturbed for two minutes. Flip the fish using a fish spatula and cook for another minute on the other side. Remove the fish from the pan and set it aside.
Step 4: Toast the Tortillas
Working in batches, place the tortillas in the hot skillet. Toast each side for about 30 seconds until lightly browned. Stack the toasted tortillas on a plate and cover them with a clean kitchen towel to keep warm.
Step 5: Assemble the Perch Tacos
Start by adding two tablespoons of the creamy slaw to each tortilla. Top with two cherry tomato halves, a tablespoon of shredded Monterey Jack cheese, and a piece of cooked perch. Garnish with fresh cilantro and serve with a lime wedge. Add your favorite taco sauce for an extra kick.
Tips For Success
- Use Fresh Ingredients: Fresh kale, cabbage, and fresh-caught perch make all the difference in this recipe.
- Don’t Overcook the Fish: Perch cooks quickly, so keep an eye on it to ensure it stays tender and flaky.
- Prep Ahead: You can make the slaw a few hours in advance and store it in the fridge to save time.
Make This Fish Taco Recipe Your Own
Feel free to swap the perch for another fish like walleye or cod. You can also add a drizzle of spicy chipotle sauce if you like extra heat. This recipe is versatile, so have fun experimenting with the different flavors you and your loved ones like.
More Of Our Favorite Fish Recipes
Fish is one of my wife's favorite dishes for me to prepare for her when she comes home from work to join me for lunch. If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:
- Walleye with Lemon Caper Sauce
- Blackened Walleye with Corn Succotash
- Smoked Fish Dip
- Salmon Chowder
- Pescado Frito
- Mediterranean Fish Salad
- Coconut Crusted Fish
- Fish Pozole
- Pickled Northern Pike
- Pan Seared Northern Pike and Radish Greens Salad
Come to North Dakota to Catch Fish
If you would like to visit North Dakota and catch some fish for a great perch recipe, check out details at the North Dakota Game & Fish Department website.
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DID YOU MAKE THIS PERCH RECIPE
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Perch Tacos with the Best Fish Taco Slaw
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 fish 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.
JT says
These were great with walleye! Thanks for the recipe!
Hannah Seefeld says
Great fish Tacos!
Jeff Benda says
Thanks Hannah! So glad you liked the fish tacos!