Fish Taco Recipes

A great way to eat fish

Fish taco recipes give your family a great change of pace at meal time. Fish tacos provide a tasty treat and are a terrific way to eat fish. More and more anglers are clueing into this delicious way to prepare meals. Many of them have come up with their own special concoctions.

Below is a mouth-watering sample taken from the forthcoming on-line cook book titled Canada’s Best Fish Recipes. Many of Canada's delicious recipes are soon to be in one easy location for the entire world to enjoy.

In the book you will find fish recipes you can prepare on shore, in the kitchen, on the BBQ and even for Good Friday & Passover.

The common denominator with these easy fish recipes is taste. You will only find tested and true meals in Canada’s Best Fish Recipes. With well over 700 recipes, you are sure to find a number of favorite fish dishes to satisfy your family and friends.

To be first in line for this outstanding cook book, simply fill in the field in the table below. We will send you an email as soon as it's ready telling you how you can get your hands on all of these easy fish recipes from Canada.

Fish Taco Recipes

Pat’s Perfect Pike Taco

This is a wonderful way to eat this fantastic game fish. A northern pike can be enjoyed so many different ways and in a taco is one of the best. Don’t discount it before you’ve tried it.

Ingredients

2 Pounds Northern Pike Fillets de-boned and cut into strips 1-inch wide
2 Limes
2 Eggs
1 Cup all-purpose flour
8 Tortillas
Vegetable oil
Salt or seasoning

Cut the lime into quarters and squeeze over the pike. While you prepare the batter let the fish sit in the lime juice.

Batter: Break the eggs into a mixing bowl and stir with a fork. Slowly add just enough flour to make a thin batter. Add salt or seasoning.

In a large pan or wok pour the oil to a depth of 1 or 2-inches (the thicker the fish, the more oil required). Bring the oil to a temperature of 365 degrees.

Dip the fish in the batter and carefully place the pike strips in the oil. Fry until the batter has turned golden brown. Turn once. Remove the fish and drain on a paper towel(s).

Warm the tortillas in a microwave.

Place the pike in the warmed tortillas and serve. Add a fresh salsa, chopped lettuce tomato’s, sour cream and Tabasco (for a real kick).

4 servings

Mexican Walleye Delight

The dynamite cabbage slaw makes this one of the author’s favorite fish taco recipes.

Ingredients

1 Pound walleye fillets
¼ Green cabbage
1 Medium cucumber
1 Tbsp olive oil
¼ Cup chopped onion
¼ cup fresh cilantro
2 Limes
1 Cup Flour
Seasoning Salt
Tobasco (optional)
Salt
Pepper
Guacamole
Fresh Salsa
10 Corn Tortillas

Chop the cabbage, onion, cucumber and cilantro. Mix in a bowl. Squeeze the lime over the mixture and toss. Add a sprinkle of pepper and salt and sit for thirty minutes at room temperature.

Preheat oven at 400 degrees.

Mix the flour and seasoning salt to taste. Coat the fish with the flour mixture.

Place a non-stick oven proof pan over medium heat and add the olive oil. Add the walleye and brown on one side. Turn the fish and put the pan in the oven for about 10 minutes or until walleye is easily flaked with a fork.

When done flake the walleye into a bowl and serve with warmed tortillas. Garnish with the cabbage slaw, salsa, guacamole and Tobasco.

Happy coooking!

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