About the Recipe
Fish tacos are a great way to switch it up on Taco Tuesdays! For fish lovers who don't normally cook with tacos, its a way to try different flavors like salsa and seasonings you normally wouldn't have with fish. Customize the flavor to preference and enjoy fish a different way!
Ingredients
Prepare the Fish
2 Fillets of John O’s Foods 6-8oz Pickerel, cut into quarters
1 cup of Panko or cracker crumbs
1 cup of all-purpose flour
1 cup of vegetable oil
2 eggs lightly whisked
Optional Toppings for Tacos
Arugula
1 White Onion
1 Orange Pepper
6 Grape Tomatoes
1/2 cup shredded cheese of your choice
1/2 cup of salsa
Cilantro (for garnish)
4 small Corn Tortillas
1 lime (sliced into wedges)
Spicy Sour Cream
½ cup of sour cream
¼ cup of sriracha
1 tbsp of garlic salt
1/4 lime
Salt & Pepper
Preparation
Step 1
Make spicy sour cream and put in fridge until ready to serve.
Mix sour cream, sriracha hot chili sauce, garlic salt, pepper and 1/4 lime squeezed.
Step 2
Prepare for breading Pickerel/Walleye.
Bowl 1: Flour, salt and black pepper and/or other spices as desired
Bowl 2 : Eggs- lightly whisked.
Bowl 3: Cracker crumbs or panko crumbs.
Dip each fillet into the flour mixture, then the egg mixture and finally the crumbs, coating each side of the fillet completely during each of these 3 steps.
Step 3
Prepare trimmings for fish tacos:
Cut pepper into long strips, dice white onion and tomatoes. Prepare other toppings such as salsa, arugula.
*These are all optional items, you can create your own trimming selection*
Step 4
Pan-Fry Pickerel:
Heat a frying pan to medium high heat, with a cup of vegetable oil. Place the breaded Pickerel/Walleye pieces in the hot pan and cook for about 2 minutes a side (or until internal temperature reaches 165F).
Time to Eat
Everyone can take a small tortilla and make their own creation. We recommend the following order to make our favourite taco: tortilla, sour cream, shredded cheese, tomato and onion, arugula, fish and cilantro with a lime squeeze to top it off!