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Yellow Perch Tacos with Pineapple Salsa, Avocado, and Chipotle Aioli

  • Author: The Purepac Kitchen!


Purepac Yellow Perch Tacos with Pineapple Salsa, Avocado, and Chipotle Aioli have the perfect blend of tropical flavours with a hint of creamy smoke taste from the chipotle sauce. Perfect for Taco Tuesday!


Units Scale
  • 46 Yellow perch filets
  • 1/2 cupSemolina flour
  • 2 cups All purpose flour
  • 2 Egg
  • 1tpsn Cajun seasoning
  • 1 pinch each Salt and pepper
  • 4 White corn tortilla
  • 1 pack Pea tenders

Pineapple salsa

  • 1/2 Pineapple (diced)
  • 1/2. Red onion
  • 1/2 Red pepper
  • 1 whole Cucumber
  • 1 whole Tomato
  • 1/2 each Orange, lemon, lime ( juice,rind)
  • 1 tbsp Honey
  • 1/4 cup White balsamic vinegar
  • 1/2. Cup Olive oil
  • 1 tbsp Whole grain mustard
  • 1 clove Chopped garlic
  • Salt and pepper
  • Chipotle mayo
  • 1 cup. Mayonnaise
  • 23 pcs Canned chipotle (blended)


  • Make the pineapple salsa by combining all of the chopped ingredients. Set aside.
  • Make the chipotle may by mixing together the ingredients. Put in a squeeze bottle and set aside.
  • Start by seasoning your dry Perch filets with salt and pepper. In a bowl mix together both kinds of flour and add cajun seasoning. In another bowl whisk the egg. Take the Perch filets, and dip into the egg and then into the flour mixture. Do this twice for each filet making sure that each one is covered first with egg and then with flour. Make sure your cooking oil is hot and fry the filets until golden brown on each side.
  • Assemble your tortillas with pea tenders, pineapple salsa, Perch filets and squeeze chipotle over top. Serve and enjoy!


Other lake fish can be substituted. Try with PurePac Whitefish!