It’s cold. Pheasant and deer hunting seasons have long since passed. The lakes have frozen over so there is little chance of getting fresh meat from the “wild”. Or is there?
Frozen lakes = Ice fishing- and it is in full swing. And with fishing comes fresh fish. With fresh fish comes good eating. Thus this quick and easy recipe for tacos (or taco salad).
Walleye Fish Taco Recipe
This recipe calls for walleye or crappie fillets, but if you are less interested in fishing and more interested in eating then pick up any white fish at your local supermarket and it will still taste unbelievably good!
When assembling the taco it is easiest to use two corn tortillas for a single taco such that they don’t break and can hold more ingredients.
Start with the hot sauce and build up from there. The chipotle peppers in adobo sauce can pack quite a bit of heat, so add to your tacos sparingly- until you’re sure of the flavor. Cilantro. Cheese. Fish. Tomatoes and Avocados. Sour cream- you get the picture.
Eat up and Enjoy. Buen Provecho!
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people
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- 1 fillet Walleye (or 4 crappie fillets)
- 1 Tbsp. Coconut Oil
- Creole Seasoning To Taste
- 8 Corn Tortillas
- 1 cup Shredded Cheese
- 2 Tbsp. Chipotle Peppers in Adobo Sauce Blended together
- 1 Tomato Cubed
- 1 Avocado Cubed
- Cilantro leaves (optional)
Ingredients
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- Melt the coconut oil in a saucepan over medium to low heat. Add your walleye or crappie fillets.
- Sprinkle creole seasoning (or seasoning of your choice) over top and bottom of fillets. Cook on low until completely cooked.
- Break up the fillets into small pieces.
- Assemble your tacos using two corn tortillas and the small pieces of fish. Add a small amount of chipotle peppers in adobo sauce, cheese, cilantro, tomato and avocado. Serve warm.