Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>20<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>10<\/p>minutes<\/span><\/div><\/span>Total time<\/span>30<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- Fish and tacos<\/strong><\/li>
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1 1\/4 lb (600g) of walleye fillets, skinned, deboned and cut into 3 cm (1”) wide strips<\/span><\/p><\/li>- <\/span>
1 cup of flour<\/span><\/p><\/li>- <\/span>
4 large eggs, beaten<\/span><\/p><\/li>- <\/span>
2 cups of panko (or bread crumbs)<\/em><\/span><\/p><\/li>- <\/span>
1 cup of vegetable oil (more depending on the size of your pan)<\/em><\/span><\/p><\/li>- <\/span>
10-12 small soft corn tortillas (or flour tortillas)<\/em><\/span><\/p><\/li>- <\/span>
1-2 cups of iceberg lettuce (or cabbage)<\/em>, cut into as narrow strips as you can<\/span><\/p><\/li>- Spicy crema<\/strong><\/li>
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1 ripe avocado, pitted and skin removed<\/span><\/p><\/li>- <\/span>
1\/4 cup of sour cream<\/span><\/p><\/li>- <\/span>
juice of 1 lime<\/span><\/p><\/li>- <\/span>
2 chipotle in adobo sauce (or a few dash of your favourite hot sauce)<\/em><\/span><\/p><\/li>- Pico de gallo (or replace with salsa)<\/em><\/strong><\/li>
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1 large tomato, seeds removed and cut into small cubes<\/span><\/p><\/li>- <\/span>
1\/2 onion, finely diced<\/span><\/p><\/li>- <\/span>
1\/2 bell pepper, finely diced (optional)<\/em><\/span><\/p><\/li>- <\/span>
juice of 1 lime<\/span><\/p><\/li>- <\/span>
1\/4 cup of olive oil<\/span><\/p><\/li>- <\/span>
Salt and pepper to taste<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Spicy crema by blending all the ingredients in a blender until smooth (add olive oil if too thick)<\/em>. Prepare the pico de gallo by mixing all the ingredients in a bowl. Reserve the Spicy crema and the Pico de gallo in your refrigerator while you prepare the fish.<\/li>
- Create a 3 station breading setup: (station 1) mix the flour in a large plate; (station 2) the beaten eggs in a wide bowl; (station 3) spread the panko on a large plate.<\/li>
- Heat a large deep skillet under medium-high heat. Add the vegetable oil. There should be at least 1 cm (1\/2″) of oil at the bottom of the skillet.<\/li>
- While the oil is coming to temperature, bread the walleye strips. Roll the walleye strips in the flour mix to fully cover. Then, working one strip at the time, remove the excess flour. Put in the beaten eggs and fully cover. Put in the panko, cover with panko and press on the walleye strips.<\/li>
- When the walleye strips are breaded, place in the hot oil and cook for 2 minutes per side, until golden brown. Then, remove from oil and place on paper towels.<\/li>
- Heat a wide pan under medium-high heat. When hot, add the corn tortillas without them overlapping. Cook 15 seconds per side.<\/li>
- The preparation is done! To serve, place a spoonful of Spicy crema in the middle of the tortilla, add some fried walleye, lettuce and Pico de gallo.<\/li><\/ul><\/div>
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<\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
- The walleye fillets can be replaced with any grocery bought white-fleshed fish fillets, such as halibut, tilapia, turbot, etc.<\/li>
- The walleye fillets can be replaced with any caught white-fleshed fish fillets, such as bass, pike, burbot, crappie, whitefish, perch, etc.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Spicy](\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/06\/IMG_4140-scaled.jpg?resize=800%2C530&ssl=1\")
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