My sister and her family were visiting us over the Fourth of July, and we had an amazing three days together of food, family and fun. We enjoyed several of the summer recipes we’ve featured recently in our weekly newspaper column and even made a local update to our Baja Fish Tacos.
We featured this recipe back in May with mahi-mahi, a delicious, firm, white fish with great properties for grilling. Mahi-mahi is one of our favorite fish and was a great fit for these tacos.
But last weekend we really wanted to keep our food as local as possible, so we gave Minnesota walleye a try. We love walleye but had never tried grilling it before (we usually pan-fry our walleye). This flaky, northern fish held up beautifully on the grill and the flavor was amazing with the Roasted Red Pepper Aioli and Cabbage Slaw – even better than the mahi-mahi.
We had some grilled veggies left over from our 4th of July dinner the night before, and set them out as an additional topping…honestly, the intensity of flavors in one single taco was almost decadent. In fact, we had to keep ourselves from licking our plates – really, we were shamelessly inhaling our tacos and I have been craving them ever since.
So, here’s our Fish Taco recipe featuring Walleye as the star ingredient. We think almost any lake fish would work well with this recipe, and encourage you to try something new with your catch of the day. Hope you enjoy it!
Walleye Fish Tacos
2 lbs. walleye, cut into strips 3 inches long, 1 inch wide, ½-inch thick
¼ cup olive oil
Salt and pepper
2 fresh avocados cut lengthwise into strips, 1/4-inch wide (or fresh guacamole)
1 container pico de gallo or chunky salsa
1 cup roasted red pepper aioli
10 6-inch flour tortillas
3 to 4 cups white and red cabbage, shredded (packaged mix is fine)
2 jalapenos, cut into thin strips (julienne), seeds removed
2 tomatoes, cut into strips, insides removed
1/3 cup cilantro leaves
¼ cup apple cider vinegar
Salt and pepper
Mix all cabbage slaw ingredients together in a large bowl and refrigerate until ready to use.
Lightly season the walleye strips with salt and pepper and coat with olive oil.
Grill the fish for two to three minutes on each side, to achieve grill marks and ensure that the fish is cooked through. Avoid overcooking, or the fish will be dry.
Follow the directions on the package to heat the tortillas (we use a hot grill or pan for about 30 seconds on each side). Lay the warm tortilla on a flat surface and place one to two tablespoons of cabbage slaw in the center. Add two pieces of grilled fish, followed by two to three slices of avocado, a half tablespoon of pico de gallo, and one dollop of roasted red pepper aioli.
Fold the bottom third of the tortilla upward, then fold each side in toward the center, overlapping each other. Serve and enjoy.