Walleye Tacos & Pineapple Salsa
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- 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.
- 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.
- Season both sides of the walleye fillet with ¾ teaspoon kosher salt and the L&B Island Breeze Seasoning.
- 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.
- Transfer the walleye to a large plate. Using 2 forks, flake the walleye into approximately 2-inch chunks.
- 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!
- 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
Shop Ingredients
Makes 0 servings
L&B Fresh Pineapple Chunks, 0.5 Pound
$4.00 avg/ea$7.99/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
Catallia Corn Tortillas, 11.9 Ounce
Huge Deal
$1.19 was $1.79$0.10/oz
Fresh Walleye Fillets, 0.5 Pound
Deal
$8.50 avg/ea was $12.00 avg/ea$16.99/lb
L&B Island Breeze Seafood Seasoning, 2.8 Ounce
Huge Deal
$5.59 was $6.99$2.00/oz
L&B 100% Pure Avocado Oil, 16.9 Ounce
Deal
$9.99 was $10.99$0.59/oz
L&B Raspberry Habanero Hot Sauce, 5 Ounce
Deal
$3.49 was $3.99$0.70/oz
Directions
- 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.
- 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.
- Season both sides of the walleye fillet with ¾ teaspoon kosher salt and the L&B Island Breeze Seasoning.
- 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.
- Transfer the walleye to a large plate. Using 2 forks, flake the walleye into approximately 2-inch chunks.
- 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!
- Components can be stored in separate airtight containers in the refrigerator for up to 2 days.