Smashed Pike Fish Tacos

Your classic fish tacos just got a makeover thanks to our drool-worthy smashed pike taco recipe!

Now, don’t get us wrong, we love a good fish taco. But now and then, we love to shake things up, and this recipe is just that! Inspired by the viral smashed taco trend, we’ve blended our Northern pike fillets with a few flavour-packed spices to create a smooth paste that easily spreads over your favourite tortillas. Once prepared, the tortillas are pan-fried fish-side down, then flipped and finished on the other side. You can then top your tacos with your favourite toppings, whether it’s a fresh, punchy slaw or a quick salsa.

Servings: 2 people

Prep Time: ~15 mins  |  Cook time: ~10 mins

Ingredients

Fish Mixture:

• 2 flash-frozen pike fillets, thawed
• 1 tsp chipotle paste
• 2 fire-roasted sweet bell peppers, jarred
• 1 egg
• ½ tsp cumin powder
• Fresh cilantro, stalks only
• Generous crack of salt and pepper

For the Tacos:

• 6 corn or wheat tortillas
• ¼ cabbage, finely sliced
• 1 ripe avocado
• ½ red onion (quickly pickled in vinegar and salt)
• Fresh cilantro, leaves only
• ⅓ cup sour cream or Greek yogurt
• 1 ½ tbsp sriracha
• 1 tbsp lime juice

Directions

1. Using a mandolin or a sharp knife, finely slice your cabbage. Then, prepare slices of ripe avocado. Set aside.
2. Prepare some quick pickled onions by placing thinly sliced red onions in a bowl with white vinegar and a generous crack of salt. Set aside to soften.
3. In a small bowl, combine sour cream, sriracha and lime juice. Adjust seasoning as needed, then set aside.
4. In a food processor or blender, combine all the ingredients for the fish mixture. Blend until smooth.
5. Using a spoon, scoop a heaping spoonful of the mixture onto each tortilla. Spread the mixture to the edges of the tortilla, creating an even layer.
6. Heat a splash of oil in a large frying pan over medium-high heat. Place your prepared tortillas fish side down in the pan and cook for 2-3 minutes until golden brown (you will likely need to cook your tacos in batches). Flip and continue to cook the other side of the tortilla for a minute or two. Remove from the pan.
7. Assemble your tacos by layering the cabbage, avocado and pickled red onions atop your cooked tortillas. Finish with a drizzle of the sriracha sauce and fresh cilantro, then serve and enjoy!

Notes

• You could try this recipe with any of our white fish fillets! We chose pike because of its slightly firmer texture.
• Add your own twist to this recipe by customizing the spices in your fish mixture or by changing up your toppings. These tacos would be delicious with a sweet and punchy pineapple salsa in summer.
• Want to add a bit of crunch? Try pressing Panko breadcrumbs into the fish mixture before frying.

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