Eric Frey, sportsfish program manager at the Department, adopted and adapted this recipe from local fishing guides in the Sea of Cortez. Baja fish tacos are traditionally made with salt water fish species such as dorado, cabrilla (grouper and sea bass) and trigger fish. Walleye has a firm flakey mild flavor flesh, similar to these salt water species, so it makes great fish tacos.
- 2 lbs boneless walleye fillets
- 2 cups yellow corn meal seasoned with cayenne pepper, salt, coarse ground black pepper, and garlic powder
- 3 limes sliced into wedges
- 2 cups of shredded red cabbage
- Tartar sauce
- Pico de gallo
– 1 large ripe mango-chopped
– 2 jalapenos-chopped
– ½ cup chopped white onion
- Corn tortillas
Heat 4 cups of canola oil into a medium sauce pan.* Wash walleye fillets with very cold water and pat until semi-dry. Place fillets onto cutting board and into 1” by 3” strips.
Pour seasoned yellow corn meal into a gallon size zip lock bag. Place the cut walleye fillet strips in the zip lock bag and shake to coat with the seasoned corn meal. Once the oil is hot, carefully place the corn meal coated fillet strips into the oil and fry for a couple minutes until thoroughly cooked. After the fish is cooked, transfer to a plate with paper towels to drain the excess oil. Cover with aluminum foil and place in low temperature oven to keep warm.
Lightly fry several corn tortillas in fresh canola oil. Place on plate with paper towel, cover with aluminum foil and keep warm in the oven.
Prepare the pico de gallo by combining the chopped mango, jalapenos and onion in a medium bowl. Squeeze fresh lime juice over the mixture, stir and set aside.
To serve the dish, place 2-3 cooked fillet strips onto a corn tortilla, top with shredded red cabbage, mango pico de gallo, and a squeeze of tartar sauce and fresh lime juice. Beans and rice make a great side dish.
*Note: For a healthier choice, sauté fillets in 3-4 tablespoons of olive oil.