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Walleye Tacos & Pineapple SalsaWalleye Tacos & Pineapple Salsa

Walleye Tacos & Pineapple Salsa

These tacos come together in 35 minutes for a restaurant-quality dish that screams weeknight convenience and tastes like spring vacation.
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Recipe - WOODBURY (+Wines & Spirits)
Recipe: Walleye Tacos & Pineapple Salsa
Walleye Tacos & Pineapple Salsa
00
Cook Time15 Minutes
Ingredients
1 cup small-diced pineapple
1 jalapeño, seeded and small diced
½ red onion, small diced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
¾ teaspoons kosher salt, plus more to taste
8 yellow corn tortillas
1 pound walleye fillets
1 ½ teaspoon L&B Island Breeze Seasoning
2 teaspoons avocado oil
L&B Raspberry Habanero Hot Sauce, for topping
Directions
  1. In a small bowl, stir together the pineapple, jalapeño, red onion, chopped cilantro and lime juice until well combined. Season with salt, cover and refrigerate until ready to serve.
  2. Heat a large cast iron skillet over medium heat. Place the yellow corn tortillas in the skillet to toast for 2 minutes on each side or until they begin to brown. Wrap the tortillas in a paper towel and set aside on a small plate.
  3. Season both sides of the walleye fillet with ¾ teaspoon kosher salt and the L&B Island Breeze Seasoning.
  4. In the same skillet, heat the avocado oil for 1 minute over medium heat. Add the walleye fillets and cook for about 3 minutes until the edges begin to turn white. Using a fish spatula, flip and cook for another 3 minutes until the walleye is blackened and cooked through.
  5. Transfer the walleye to a large plate. Using 2 forks, flake the walleye into approximately 2-inch chunks.
  6. To serve, divide the tortillas among 4 plates, divide the flaked walleye among the tortillas, and top each with about 2 tablespoons of pineapple salsa. Top with L&B Raspberry Habanero Hot Sauce to taste. Enjoy!
  7. Components can be stored in separate airtight containers in the refrigerator for up to 2 days.
0 minutes
Prep Time
15 minutes
Cook Time
0
Servings

Directions

  1. In a small bowl, stir together the pineapple, jalapeño, red onion, chopped cilantro and lime juice until well combined. Season with salt, cover and refrigerate until ready to serve.
  2. Heat a large cast iron skillet over medium heat. Place the yellow corn tortillas in the skillet to toast for 2 minutes on each side or until they begin to brown. Wrap the tortillas in a paper towel and set aside on a small plate.
  3. Season both sides of the walleye fillet with ¾ teaspoon kosher salt and the L&B Island Breeze Seasoning.
  4. In the same skillet, heat the avocado oil for 1 minute over medium heat. Add the walleye fillets and cook for about 3 minutes until the edges begin to turn white. Using a fish spatula, flip and cook for another 3 minutes until the walleye is blackened and cooked through.
  5. Transfer the walleye to a large plate. Using 2 forks, flake the walleye into approximately 2-inch chunks.
  6. To serve, divide the tortillas among 4 plates, divide the flaked walleye among the tortillas, and top each with about 2 tablespoons of pineapple salsa. Top with L&B Raspberry Habanero Hot Sauce to taste. Enjoy!
  7. Components can be stored in separate airtight containers in the refrigerator for up to 2 days.