Grilled Walleye Fish Tacos Recipe

Directions

• Walleye Tacos
• Pat the walleye filets dry with paper towel. Brush thoroughly with marinade (or optionally soak them for 10 minutes in the marinade).
• Prepare grill by thoroughly cleaning the grates and then oiling them with vegetable oil. When grates are hot, place fillets on and grill for 3 minutes. Brush the top side with more marinade, then gently turn the fish over to cook the other side. Cook about another 3 minutes, or until the internal temperature has reached 145 degrees Fahrenheit.
• Lightly toast tortillas on the grill. They should only need around 20 seconds per side to avoid burning.
• Assemble tacos: Lay down a bed of the red pickled cabbage. Set a fish filet on top. Then sprinkle with chopped onion, cilantro, and Cotija cheese. Drizzle with scallion crema sauce.
• Fish Marinade
• Combine all ingredients and stir together until well incorporated.
• Pickled Red Cabbage
• Cut the red cabbage into short strips that are very thinly sliced. Using a knife or mandolin, slice the cabbage as thinly as you possibly can.
• Combine the water, white vinegar, red vinegar,, sugar, and salt in a small saucepan. Heat to a simmer, just long enough to fully dissolve the sugar and salt.
• Pack the shredded cabbage into a quart-sized mason jar (or other container). Full the jar up nearly to the top. Pour in the hot brine. The brine should also come nearly to the top of the jar.
• Allow jar to cool down to room temperature. Then put a lid on it and refrigerate. It’s ideal to let it sit in the fridge for a day or two before using, for best flavor and texture.
• Scallion Crema Sauce
• Combine all ingredients. Using either a food processor immersion blender, thoroughly puree everything until it is a smooth, blended sauce.
• Optionally transfer sauce into a squeezy bottle, for easy sauce application.
• Store sauce in the refrigerator, in an airtight container.