Crispy Perch Taco Recipe with Creamy Avocado Jalapeno Sauce and Corn Pico De Gallo

This recipe provided by Blond Ambition Kitchen

Crispy Perch Tacos with Creamy Avocado Jalapeno Sauce and Corn Pico De Gallo

Creamy Avocado Jalapeno Sauce:

2 Large Ripe Avocados, Pitted and Sliced2 Medium Jalapenos, Halved1/4 Cup of Sour Cream2 Cloves of Garlic, Minced2 Limes, JuicedPlace the avocado, jalapenos, sour cream, garlic, and lime juice in a blender or food processor. Process until completely smooth. Season with salt and pepper to taste.

Corn Pico De Gallo:

​6 Large Roma Tomatoes, Seeded and Petite Diced1 Red Onion, Petite Diced2 Medium Jalapenos, Petite Diced2 Limes, Juiced1 Bunch of Cilantro, Leaves Finely Chopped1 Ear of CornHeat a skillet with some olive oil to medium heat. Add the corn, season with salt and pepper. Cook, stirring frequently until the the corn is lightly browned. Remove from heat and add to a bowl. Add the remaining ingredients into the bowl and toss to combine.

Crispy Perch:

Perch Filets1 Packet of Taco Seasoning1/4 Cup of All Purpose Flour1 Lime, Quartered for GarnishCut the perch into bite sized pieces. Pat dry with a paper towel. Put the flour and taco seasoning on a plate and combine. Dredge the fish in the seasoned flour totally coating it. Meanwhile reheat the skillet over medium/high heat with a 1/4 inch thick of olive oil completely coating the pan.Cook until the breading is crispy and light golden brown. Flip and cook the other side. Be sure to have a pot top or piece of foil on hand to prevent oil splatter. Once the fish is cooked through and crispy use tongs and place them on a paper towel lined plate. Add another layer of paper towel on top to soak up all the oil.

Assemble Tacos:

Warmed Flour Tortillas, Crispy Perch, Creamy Avocado Jalapeno Sauce, and Top with the Corn Pico De Gallo, garnish with cilantro, and lime wedge.