18 Nebraskaland • May 2025
By Jenny Nguyen-Wheatley
BLACKENED PERCH TACOS
Blackened seasoning goes well with just about any fish. I
don't know why it took me so long to try out this pairing, but
the bold, spicy Cajun flavor just makes sense in a taco, while
cool avocado sauce complements the heat.
I typically like to coat fish generously with blackened
seasoning. But be aware that different brands will have
different amounts of salt added. Taste first to make sure
you're not oversalting fish.
Use whatever fish you have for this recipe, including
walleye, bluegill, crappies, drum or catfish.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
•
8 perch fillets, skinless
•
Blackened seasoning, to taste
•
4 tbsp. 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 tbsp. sour cream
•
Juice of half a lime
•
1 clove of garlic
•
3 green onions, coarsely chopped
•
¼ tsp. kosher salt
1. 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.
2. Generously season perch with blackened seasoning. In
a medium-size pan, melt butter until it reaches a slightly
hazelnut color. Add perch and cook until deeply golden on
both sides.
3. Warm tortillas in a hot skillet or over open flames until
slightly splotchy brown. Assemble tacos with cooked fish,
cabbage, red onion and tomato.
4. Snip the corner of the zip-top bag with avocado sauce
and use it to drizzle over the tacos. Garnish with crumbled
queso fresco cheese. Serve immediately with hot sauce on
the side.
IN THE FIELD
Perch fl avored with blackened seasoning is served in tacos with avocado sauce. JENNY NGUYEN-WHEATLEY, NEBRASKALAND
