Executive Chef Kris Koch’s
WALLEYE TACOS

serves 3-4 people

Quick Pickled Cabbage

READ 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.

Garnish

— 1 small bunch of fresh mint leaves picked off the stem

READ 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.