Executive Chef Kris Koch’s
serves 3-4 people
Quick Pickled CabbageREAD MORE: No One Hurt After Shots Fired Inside Plymouth Movie Theater
— 2 c. cabbage cut thin or grated
— 1 c. carrot cut thin or grated
— 2 c. cider vinegar (warmed)
— 1 T. sugar or honey
Combine all ingredients and set aside.
Cilantro Lime Sour Cream
— 2 c. sour cream
— ½ bunch cilantro chopped
— 1 lime juiced & zest
Mix together in a bowl.
— 1 small bunch of fresh mint leaves picked off the stemREAD MORE: 15-Year-Old Boy Shot In The Leg In North Minneapolis
— ½ bunch of fresh cilantro leaves picked off the stem
— 1 package of corn or flour tortillas (I prefer the texture of the corn)
On a dinner plate place a small amount of water and oil. Double up the corn tortillas — dip in the oil/water mixture. In a sauté pan, sear tortillas on each side until golden brown.
Spice Mix for Walleye
— 1 T. salt
— 1 T. paprika
— 1 T. dried oregano
— 1 T. cayenne powder
— 1 T. ground black pepper
2 lbs. of fresh walleye (remove any bones)
— Dust fish in spice mix
— Heat skillet with neutral oil
Sear fish on each side for 3-4 minutes; reduce heat if needed to not burn the fish.MORE NEWS: 7 Horses Killed In Crash Near Wadena
You can either plate the fish and serve family-style or assemble the tacos.