Walleye Tacos & Pineapple Salsa


Walleye Tacos & Pineapple Salsa

Walleye Tacos & Pineapple Salsa


4 servings


  • 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


  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.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.