Walleye Fish Tacos

A walleye fish taco, with greens, tomatoes, and a drizzle of sauce, sits on a square white plate. A pile of golden brown fried walleye fish pieces are piled on a plate. A closeup shot of a walleye fish taco with fried fish pieces, tomatoes, cilantro, and a drizzle of sauce.
Recipe Origin Mexico
Rating
No Reviews
Servings 4
Preparation 30 min 00:30
Cook 5 min 00:05
Ready in 35 min 00:35
Difficulty Seasoned
Cooking Method Deep Fry
Ingredients Fish Seafood
Equipment Gas Stove
Recipe Type Dinner Hand Food Lunch
Cooked With Warpig Smokehouse
Share:
A walleye fish taco, with greens, tomatoes, and a drizzle of sauce, sits on a square white plate. A pile of golden brown fried walleye fish pieces are piled on a plate. A closeup shot of a walleye fish taco with fried fish pieces, tomatoes, cilantro, and a drizzle of sauce.

Walleye Fish Tacos

Walleye fish tacos are beer-battered and deep-fried, then topped with fresh veggies and a creamy mayonnaise and sour cream sauce. Often referred to as “Baja-style”, you’ll love these fresh and crisp tacos.

Walleye fish is a freshwater fish known for its unique flavor and flaky flesh. If you can’t find walleye, yellow perch is a great substitute. You can even try cod or halibut in a pinch.

If you like your tacos with a bit of heat, try mixing a little smoky chipotle sauce into the creamy mayonnaise dressing. Or, serve the tacos with thinly sliced jalapeno peppers. 

Ingredients

Beer Batter

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 cup dark Mexican beer

Taco Sauce

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon ground cumin

1 lime, juiced

salt and pepper, to taste

Walleye Tacos

1 pound (1/2 kg) walleye fillets

1 sweet onion, chopped

24 corn tortillas

2 to 3 Roma tomatoes, chopped

1 bunch of fresh cilantro (coriander), leaves chopped

Equipment

deep fryer

Recipe Directions

  1. Mix the flour, salt, and pepper in a medium bowl. While whisking, gradually add the beer. Set aside and let the batter rest for 15 minutes before using. 

  2. In a medium bowl, combine the mayonnaise, sour cream, cumin, and lime. Season to taste with salt and pepper. Set aside.

  3. Preheat a deep fryer to 350 degrees F (177 degrees C). 

  4. Cut the fish fillets into 1-inch (2 1/2 cm) cubes. Coat the chunks in the beer batter, letting any excess drip off.

  5. Deep fry the fish until golden brown, 2 to 3 minutes. Drain on paper towels and season to taste with salt and pepper.

  6. Warm the tortillas on a griddle or in a skillet, over medium heat, until warmed through and starting to brown, 1 to 2 minutes per side.

  7. Divide the fish between the tortillas and top with the chopped onions, tomatoes, and cilantro. Drizzle with the sauce and serve immediately. 

No comments

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe Origin Mexico
Rating
No Reviews
Servings 4
Preparation 30 min 00:30
Cook 5 min 00:05
Ready in 35 min 00:35
Difficulty Seasoned
Cooking Method Deep Fry
Ingredients Fish Seafood
Equipment Gas Stove
Recipe Type Dinner Hand Food Lunch
Cooked With Warpig Smokehouse
Share: