We are just two weeks away from the launch of Outdoor Journal Radio’s newest podcast, Eating Wild, and we could not be more excited to share it with you.

So, to whet your appetites for the new show, hosts Antonio Meleca, Daniel Martins, and Luis Pereira want to give you their famous Crappie taco recipe, straight from the shores of Lake Scugog. Here is what you will need:

In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne. Season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper).

Place fish into a bowl then pour marinade over fish allow to marinate in mixture 20 minutes.

While you wait for the fish to marinate, get a small bowl and whisk together sour cream, mayonnaise, lime juice, and garlic powder. Season with salt to taste.

With the fish marinaded and the sauce made, preheat a Pan or skillet to medium-high heat. Once hot, pan sear the fish until cooked through, about 3 minutes per side (cook time will vary based on the thickness of fish).

Once cooked, break the fish into pieces and layer over warm tortillas. Top with cabbage, avocado, tomatoes, pineapple, cilantro pico, cheese (if using), and fish taco sauce on top. Mix fresh lime juice and tabasco, and salt to taste through this pico de gallo and cabbage.