This easy recipe is full of tips and tricks to get perfect tacos and salsa, no matter what you have on hand!
Using 6 walleye filets, or any white fish, coat your filets with 1/4 cup of flour, salt and pepper and shake off the excess. Set aside.
Time to make the green salsa.
3 green (underripe) roma tomatoes
1 clove of garlic
1 tbsp lemon juice
2 tbsp chives
Cilantro, if you have it!
Pinch of salt
Combined in a food processor.
I would typically use onion but I ran out - sometimes that happens and the solution today was to use chives!
You can also make this a red salsa by using ripe tomatoes.
Fry your fish in a medium heat skillet with butter and lemon. 4 minutes on each side, until flaky and opaque in the center.
For perfect corn tortillas (and this is a game changer tip I learned while working at a Mexican restaurant) you want to quickly run one side of your tortilla under water. Quickly is key. Just enough to say water touched the surface of the tortilla for a half millisecond.
Then, you will lightly spray your tortilla on all sides with abit of oil.
Place directly on a hot cast iron skillet, dry side down.
Flip after 1-2 minutes and cook for another minute or so.
This trick ensures your corn shell is pliable, not dry, and toasty delicious.
If your shell is sticking to the pan, it’s likely not ready to flip or your pan isn’t hot enough. Don’t fret if your first few shells don’t turn out, you’ll get there! Keep adjusting, keep trying.
Slice some avocados, crumble some feta and assemble your delicious and easy fish tacos!
Enjoy!