Wonderful Walleye Tacos
4 medium sized walleye fillets, cut into chunks
½ cup Original Shorelunch fish seasoning
½ cup milk
8 small yellow corn tortillas
1 cup shredded lettuce
½ cup black beans
½ cup kernel corn
1 small tomato, diced
½ cup cilantro, chopped
½ cup sour cream
½ cup salsa
2 tablespoon freshly squeeze lime juice
salt and pepper
canola oil for frying
Heat canola oil to 375F in a deep saucepan. Dip fish chunks into milk then dredge in Shorelunch. Fry for three to four minutes or until golden brown. Drain on paper towel.
In a small bowl, combine black beans, corn, cilantro, 1 tablespoon of lime juice and salt and pepper to taste. Heat tortilla in a hot, dry frying pan. Place shredded lettuce in tortilla, add fish and then bean/corn mixture. Top with sour cream, salsa and more lime juice.
Recipe provided by Shel Zolkewich
