Walleye Tacos Recipe
Executive Chef Kris Koch's
WALLEYE TACOS
serves 3-4 people
Quick Pickled Cabbage
-- 2 c. cabbage cut thin or grated
-- 1 c. carrot cut thin or grated
-- 2 c. cider vinegar (warmed)
-- 1 T. sugar or honey
Combine all ingredients and set aside.
Cilantro Lime Sour Cream
-- 2 c. sour cream
-- ½ bunch cilantro chopped
-- 1 lime juiced & zest
Mix together in a bowl.
Garnish
-- 1 small bunch of fresh mint leaves picked off the stem
-- ½ bunch of fresh cilantro leaves picked off the stem
-- 1 package of corn or flour tortillas (I prefer the texture of the corn)
On a dinner plate place a small amount of water and oil. Double up the corn tortillas -- dip in the oil/water mixture. In a sauté pan, sear tortillas on each side until golden brown.
Spice Mix for Walleye
-- 1 T. salt
-- 1 T. paprika
-- 1 T. dried oregano
-- 1 T. cayenne powder
-- 1 T. ground black pepper
2 lbs. of fresh walleye (remove any bones)
-- Dust fish in spice mix
-- Heat skillet with neutral oil
Sear fish on each side for 3-4 minutes; reduce heat if needed to not burn the fish.
You can either plate the fish and serve family-style or assemble the tacos.
