Because Every Fish Deserves a Tortilla Hug
Welcome back to another Fish Friday from the slightly unhinged but wildly tasty minds at angryoctopusdiving.com where we take fish seriously… but not too seriously. This week, we’re giving the spotlight to a misunderstood freshwater thug: Northern pike. We are going to delve into one of my favorites, the spicy norther pike taco!
Yes, that toothy swamp missile you may have cursed while unhooking. Turns out, with a little TLC (and by TLC we mean chili powder and a hot pan), pike can transform from “eh, too many bones” to “can I have 4 more of these tacos, please?”
The Fish Friday Files: Pike Edition
If you’re just tuning in, our Fish Friday series is all about turning underwater critter into mouthwatering meals. We’ve battered, grilled, stewed, and smoked everything from walleye to lobster (RIP, Carl). And now, we’re slapping pike into a tortilla like it was born to salsa dance.
Ingredients: Fish, Spice & Everything Nice
- Pike fillets – boneless if you value your dental plan
- Chili powder, cumin, smoked paprika – and if you’re feeling zesty, cayenne pepper
- Olive oil – the universal lube of cooking
- Lime – because your fish deserves a little spa day
- Corn tortillas – flour tortillas are fine, but corn has street cred
- Slaw mix or shredded cabbage – for crunch, sass, and pretending you’re eating healthy
- Sour cream + hot sauce – the two-ingredient crema shortcut that says “I’m lazy, but I care”
Bonus Bling (Optional, but brings it up a notch):
- Cilantro (if you’re not genetically opposed and it tastes like soap)
- Pickled onions (because pink and tangy is a vibe)
- Mango salsa (for those who like a little “sweet with their heat”)
- Mariachi music (playing it makes your food 12% more delicious, we don’t make the rules)
“Want to brush up on fish filleting skills? Check out this step-by-step guide!”
How to Pike the Taco World by Storm
- Spice it like you mean it
Rub your pike fillets with olive oil, then give them the ol’ “flavor power trio” treatment: chili powder, cumin, smoked paprika ( and cayenne pepper if you like a little more zip). Lime juice seals the deal like a citrusy mic drop. - Cook it hot & fast
Pan-fry or grill until the fish is flaky, lightly crisped on the edges, and giving off confident taco energy. No one wants sad, soggy fish. - Tortilla time
Warm your corn tortillas (bonus points for slight charring), then layer in slaw, chunks of spicy pike, and a drizzle of that crema you MacGyvered out of sour cream and hot sauce. - Top like a boss
Cilantro, pickled onions, mango salsa, go wild! This is your taco kingdom. You rule it with a zesty, well-seasoned fist. - Blast mariachi music
It’s not required, but honestly… why wouldn’t you?
Your Weekly Fish-spiration
At angryoctopusdiving.com, we believe fish should do more than swim they should sizzle. These Spicy Northern Pike Tacos are just one more way we’re making Fish Friday less of a tradition, and more of a weekly flavor party.
So whether you’re fresh off the boat or grabbing fillets from the freezer, this recipe is your permission slip to turn that scary, under loved pike into a taco masterpiece. One bite and you’ll be yelling Viva Fish Friday! louder than your neighbors would like.
Craving more undersea (and freshwater) feasts? Check out more Fish Friday madness over at angryoctopusdiving.com.
Stay wet, stay hungry, and as always, never trust a calm octopus.
Angry Octopus Out!
