Welcome to The Outdoorsman's Kitchen section of our blog. Unlike many recipe websites, we skip the lengthy backstories and get straight to the recipes you're here for. The Outdoorsman's Kitchen is dedicated to sharing recipes featuring game meat. This recipe, fish tacos.
Ingredients:
1 lb panfish fillets (bluegill, crappie, or perch)
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper, to taste
8 small corn or flour tortillas
1 cup shredded cabbage or coleslaw mix
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges, for serving
Hot sauce or salsa, for topping (optional)
Instructions:
Preheat the grill to medium-high heat. Brush the panfish fillets with olive oil and season them with chili powder, cumin, garlic powder, salt, and pepper.
Grill the seasoned fillets for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the grill and let it rest for a few minutes.
While the fish is resting, warm the tortillas on the grill for about 30 seconds per side, until they are soft and slightly charred.
Assemble the tacos by flaking the grilled panfish into chunks. Fill each tortilla with the fish, shredded cabbage, diced tomatoes, fresh cilantro, avocado slices, and a squeeze of lime juice.
Serve the grilled panfish tacos with lime wedges, hot sauce or salsa on the side for added flavor and heat.
Enjoy the fresh and zesty grilled panfish tacos as a delicious and satisfying meal packed with vibrant flavors and textures.
These Grilled Panfish Tacos offer a twist on traditional fish tacos, with tender and flavorful panfish fillets grilled to perfection and paired with crisp cabbage, zesty tomatoes, creamy avocado, and tangy lime. Whether you're hosting a summer barbecue or simply looking for a unique taste of the outdoors, these tacos are sure to impress with their light and refreshing taste.
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