These fish tacos have been a staple of Saskatoon’s Picaro restaurant since the day it opened. Chef Steve Squier uses northern pike, caught in the fresh, cold northern waters of Saskatchewan to make these tacos. If you don’t have access to pike, cod, halibut or haddock will do the trick. Topped with a fresh pico de gallo, avocado mousse and chipotle mayo, these tacos are crispy and delicious. Serve with some extra limes and hot sauce to kick up the heat to your liking.
Northern Pike Fish Tacos
Chef Steve Squier of Saskatchewan's Picaro restaurant shares his recipe for flavour-packed fish tacos.
Ingredients
Pico de Gallo
- 5 medium garden or vine-ripened tomatoes diced small
- 1 medium white onion diced small
- 1 medium jalapeño pepper
- 1 bunch cilantro
- 3 limes
- 1½ tsp kosher salt or sea salt
Chipotle Mayo
- 4 cups mayonnaise
- 1 chipotle chili in adobo sauce
- 1 lime
Avocado Mousse
- 1 large ripe avocado
- ½ cup whipping (35% cream) see note #1
- ½ tsp kosher salt or sea salt
- 2 limes
Northern Pike Fish Tacos
- 2 large each 11-18oz northern pike fillets deboned and skinless (see note #2)
- 2 cups canola oil
- 8–10 small corn or flour tortillas use corn tortillas for gluten-free option
- 1 cup cornmeal
- 2 tsp kosher salt or sea salt
- 1 tsp ground black pepper
- 1½ cups shredded napa cabbage
- hot sauce lime wedges, or microgreens (optional)
Instructions
Pico de Gallo
- Place the tomatoes and onions in a medium bowl.
- Remove the stem from the jalapeño pepper and cut it in half lengthwise. For less spice, discard the ribs and seeds. Slice the jalapeño into thin strips, and then dice it very finely. Add it to the bowl.
- Roughly chop the cilantro, including the stems, being careful not to overchop so that it does not bruise. Add three-quarters of the cilantro to the bowl, and set the remainder aside.
- Squeeze the limes and add the lime juice and salt to the bowl, and stir to combine. Set it aside until you are ready to serve the tacos.
Chipotle Mayo
- Using a blender or food processor fitted with a steel blade, blend the mayonnaise and chipotle pepper on high speed until completely smooth.
- Squeeze the lime and add the lime juice to the mayonnaise and chipotle mixture. Blend again until all the ingredients are well combined and the mixture is smooth. Transfer to a small serving bowl and refrigerate until you are ready to serve the tacos.
- Leftover chipotle mayo can be stored in an airtight container or squeeze bottle in the fridge for up to 1 week.
Avocado Mousse
- Cut the avocado in half and discard the pit. Using a spoon, scoop the avocado flesh into a blender or food processor. Add the cream and salt.
- Squeeze the limes and add the lime juice to the avocado and cream.
- Purée on high speed until smooth. Transfer to a bowl and cover with plastic wrap until you are ready to serve the tacos. Make sure the plastic touches the surface of the mousse, which will help prevent it from turning brown.
Northern Pike Fish Tacos
- Cut the fish into strips about 1-inch wide, and pat them dry with a paper towel.
- Place the oil in a large frying pan or saucepan over medium-high heat. The oil should be about 1-inch deep. Warm the oil to about 350°F (180°C), using an instant-read thermometer to check the temperature.
- While the oil is heating up, heat a medium frying pan over medium heat. Once the pan is hot, place the tortillas in the pan, one by one, and heat both sides for about 45 seconds per side. Wrap the hot tortillas in a clean dishtowel to keep them warm.
- Mix the cornmeal, salt and pepper together in a shallow dish large enough to hold the fish, and place the fish strips, one at a time, in the cornmeal. Roll them around to coat all sides.
- Using tongs, place 4–5 pieces of coated fish in the hot oil, being careful not to splash yourself with oil. Cook the fish for 2 minutes on one side, and then flip and cook for an additional 1–2 minutes on the other side. Once the fish is cooked through and crispy, remove them with tongs or a slotted spoon and place them on a plate covered with paper towel to drain it. Repeat the process until all the fish is cooked. You may have to bring the oil back to temperature between batches.
To Assemble
- Place 2 warmed tortillas on a plate. Spread or drizzle about 1 tbsp of chipotle mayo on each tortilla, leaving a small mayo-free border all round the tortilla.
- 1 tbsp of chipotle mayo on each tortilla, leaving a small mayo-free border all round the tortilla.
- Add a small handful of cabbage to each tortilla, scattering it in a line down the centre of each one.
- Place 1–2 strips of fish on top of the cabbage.
- Drizzle a little bit more chipotle mayo overtop of the fish.
- Spoon a generous amount of pico de gallo on top of the fish, and place about 1 tsp of avocado mousse on either side of the fish on the tortilla. Top with some of the remaining chopped cilantro.
- Repeat the process with the rest of the tortillas, and garnish with hot sauce, lime wedges or microgreens (if using). Serve immediately.
Notes
#1. For a dairy-free version of the avocado mousse, substitute a non-dairy milk like coconut milk or oat milk for the cream.
2. You can use fresh or frozen fish for this recipe. If using frozen, be sure to thaw it overnight in the fridge first.
