Walleye Tacos & Pineapple Salsa
Yummy, yum, yum! Yes, these were the words spoken by our very adult mouths upon taking one bite of these Walleye Tacos & Pineapple Salsa. It’s like we were transported back to the first time our toddler selves tasted something that wasn’t pureed — a whole new world called to our taste buds and beckoned us to come out and play! While we know that few toddlers will be super keen on having this dish for dinner, we’re totally okay with that. The adults will gladly eat their share.
But back to the recipe. It’s everything you want a fish taco to be — bright, refreshing, light. Plus, it’s absolutely all the proof you need that healthier dishes need not sacrifice flavor. And it’s super accessible. We simply pan sear the walleye with avocado oil, a little bit of salt and the L&B Island Breeze Seasoning. We love this seasoning because it packs on flavor without a lot of effort — just 1 ½ teaspoons evokes a Caribbean-inspired mix of citrus and smokiness with a tad bit of hot sauce heat. The walleye itself is nice and flaky yet meaty, the perfect complement to the fresh and fruity pineapple salsa.
All told, these tacos come together in 35 minutes for a restaurant-quality dish that screams weeknight convenience and tastes like spring vacation.
4 servings
Preparation time: 15 minutes
Cook time: 20 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 teaspoon kosher salt, plus more to taste
8 yellow corn tortillas
1 pound walleye fillets
1 ½ teaspoons 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.
Recipe source: Ingredient
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