A super easy fish taco receipe that is made with a staple fish from the Great Lakes, Walleye.
Ingredients:
Walleye: Cut your filets into smaller pieces chunks like 1″ in size.
Olive Oil: This will act as a binder on your fish for your seasoning/rub you are only using enough to lightly coat the fish.
Seasoning: There are many simple pre-made seasonings you can buy for fish tacos. But, equal parts chili powder, cumin, smoked paprika and garlic powder does a really nice job. You can adjust these based on what your taste buds like as well. This will be used to coat the fish prior to cooking.
1 Lime: This is optional but adding the citrus really adds alot of flavor to the fish. Squeeze one half of the lime on your seasoned walleye chunks.
Cabbage: You can use coleslaw mix if you’d like or red cabbage if you want to add some color.
Pico De Gallo: Diced Tomatos, Red Onions, Cilantro, some Jalepenos, and a shot of Lime Juice is wonderful on these once cooked. However in a pinch I have hit up the local Wal-Mart and got their Sweet Heat Mango Peach Salsa and it is amazing on these!
Tortillas: We are straying away from the traditional and buy generally the low carb alternative Mission Low Carb tortillas, taco sized. These are pretty amazing.
Cheese: Optional but you can add some Cotija, sharp chedder, or some queso fresco cheese.
Cooking Instructions: Get a large skillet to temp and lightly drizzle in some olive oil and some butter. Add your seasoned walleye and lightly sautee until it until it lightly browns and begins to flake. Trick is to not add a ton of fish to the skillet. Doing your fish cooks in smaller batches will be fine. Remove the fish and get ready to assemble!
Tacos Assemble: Place your fish on the low carb tortillas (you can quickly warm your tortillas in the skillet or in the microwave if youd like). Add on some cabbage, cheese, and Pico/Salsa and you now have a healthy high protein, high fiber meal.
FISH TACO SAUCE: You can also make an amazing low carb, higher protein fish taco sauce out of greek yogurt, siracha, garlic powder and some fresh lime juice.
