Someone asked about my awesome walleye taco recipe. She asks, y’all benefit.
First, it’s best if you can catch the fish in the AM or early afternoon and cut them up before dinner without ever freezing them. But it’ll be just fine if you use frozen fish. As always, smaller walleye are tastier than larger. You’ll want to cut your walleye so it’s in strips. Chunks will do too. You can bread it or not. (I think breaded is called “Baja style” in various places that make fish tacos with tilapia.)
The secret is the sauce. Basically, mix 1 part mayo and 1 part sour cream (some folks substitute yogurt for sour cream), maybe 1/2 cup each. Then, mix and match from the following, 1/2 to 1 tsp each for the spices:
- 1 lime, juiced (or lemon, I prefer lime)
- minced capers
- dill weed
- cayenne pepper
- chili powder (regular or chipotle)
- 1 hot pepper, seeded and minced (jalapeno is delicious, as are the cherry bomb poppers).
- fresh cilantro, chopped
You can also put a dash of tabasco or similar in there, but most of your guests and children probably would recoil from that spicy goodness.
Let the mixture sit for an hour in the fridge, but if you need to serve right away, go for it.
For garnish, sliced cabbage is standard. Diced tomatoes, hot peppers, and even avocado is good. Cheese is generally not used, but you could try a colby and jack mixture. Cheddar is safe.
For tortillas, soft white flour work best. Heat up 2-3 at a time on a plate in the microwave for 30-45 seconds with a wet paper towel over them.
Now you know. Enjoy!