Walleye Tacos & Pineapple Salsa
Servings:*
4 servingsIngredients
- 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
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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.
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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.
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Season both sides of the walleye fillet with ¾ teaspoon kosher salt and the L&B Island Breeze Seasoning.
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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.
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Transfer the walleye to a large plate. Using 2 forks, flake the walleye into approximately 2-inch chunks.
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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!
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Components can be stored in separate airtight containers in the refrigerator for up to 2 days.