St. Lawrence Yellow Walleye Tacos
St. Lawrence Walleye Tacos
Évalué 5.0 étoiles par 1 utilisateurs
Portions / Servings
3
Temps de préparation / Prep time
25 min.
Temps de cuisson / Cooking time
5 min.
Transport yourself to a sunny beach with these delicious walleye tacos topped with fresh pico de gallo. The fish, seasoned with Innu Blend and grilled to perfection, melts in your mouth. Each bite is elevated by the vibrant mix of juicy tomatoes, crunchy onions, fragrant cilantro, and zesty lime juice. Serve everything in a warm tortilla with a touch of sour cream for an explosion of summer flavors.
Chef Peter
Ingrédients / Ingredients
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1 tbsp olive oil
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1 walleye fillet (or cod, tilapia, even trout)
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2 tbsp Innu Blend
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3 corn tortillas (5”)
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1 diced tomato
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1 small white onion, chopped
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1 bunch cilantro (or parsley)
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2 limes (juice and zest)
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1 jalapeño or serrano pepper
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2 tbsp crème fraîche or sour cream
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1 avocado, sliced at the last minute
PICO DE GALLO
SERVING
Instructions/ Directions
Sprinkle the walleye fillet with Innu Blend and rub it well. Let rest for 10 minutes in the refrigerator.
PICO DE GALLO
In a bowl, combine the chopped onion, zest of one lime, and juice of two limes. Let marinate for 15 minutes.
Dice the tomato and chop the jalapeño, then add the cilantro and the lime-onion mixture. Season to taste and set aside.
COOKING THE FISH
In a skillet over medium heat, warm the tortillas for about 15 to 30 seconds on each side, just until they are slightly toasted but still pliable. Set aside.
In the same skillet over medium-low heat, heat the olive oil, then cook the walleye fillet starting on the flesh side for 2 to 3 minutes per side. Flip halfway through cooking. Divide into three portions and set aside.
SERVING
Fill the tortillas with walleye, pico de gallo, avocado slices, and a touch of crème fraîche. Squeeze some fresh lime juice over the top and serve. Enjoy!
Note
Serve with these jalapeño & blueberry mignonette oysters! Mmmm!
https://epicesduguerrier.com/en/blogs/fiches_recettes/huitres-et-mignonette-jalapeno-bleuets