It seems like every time we make these walleye tacos someone is asking for this quick and easy recipe, so I figured I’d share it with all of you. This walleye taco recipe has become a staple in our household and anytime we bring fresh fish home, we make them that night.
Our daughter loves them as well even though it’s not hotdogs or pizza, and that’s fine by me.
The prep time is fast and easy, see below.
WALLEYE TACO RECIPE INGREDIENTS
- 1/2 head of purple cabbage
- 1/2 of a red onion
- 1 Lime
- Tortillas
- Salt and Pepper
- A “bunch” of cilantro
- 4-6 fillets of Walleye (Any fish will work). Learn how to catch walleye first… 🙂
- Sour Cream
- Light Fish Batter
- Oil for frying
Cut up the fish into small chunks, let the fish sit in cold water while you prep.
Slaw Prep.
Dice purple cabbage and red onion. Dice up 3/4 of the bunch of cilantro. Mix all of that into a large bowl. Squeeze 3/4 of the lime into the mixture add salt and pepper for taste. Set aside.
Cilantro Lime Sour Cream Prep.
Take your leftover Cilantro and mince it up. Squeeze your lime into the sour cream and mix in your Cilantro.
Next, you’ll want to rinse your fish off and pat very dry. Toss your fish in either a ziplock or a batter bowl (like the LEM batter bowl).
I like to use a very light breading my preference is the Lousiana fish fry New Orleans Style (no need to dredge). Fry up your fish like you normally would.
Build your Walleye Fish Taco
I like to use the tortillas that you have to cook yourself (Tortilla Land ready to cook) but any tortilla will work, of course.
Layout your fish top with the homemade slaw and add some sour cream, AND ENJOY!
