Fish Tacos

By KBJR News 1

November 15, 2010 Updated Nov 15, 2010 at 10:17 AM CDT

A twist on a California specialty using Minnesota walleye. Start by preparing your slaw.

Sweet and sour slaw
2 cups shredded Napa cabbage
1/2 medium red onion julienned
½ cup rice wine vinegar
¼ cup sugar

Mix your rice wine vinegar with your sugar in small sauce pan, bring to a boil dissolving your sugar. Pour this mixture hot over the cabbage and onions and refrigerate till cool. Strain prior to use.

Charred Tomato Salsa
2 tomatoes (cored and halved)
1 Jalapeno (halved and seeded)
1/2 medium red onion julienned
¼ cup fresh cilantro
Pinch of chopped garlic
Juice of 1 lime
1 tsp Coriander
1 tsp Cumin

Grill your tomatoes, jalapeno and red onion till they begin to char over high heat. Once the skins on the tomatoes have begun to blacken pull your vegetables off the grill and cool slightly. Add grilled vegetables and remainder of ingredients to a food processor and puree.

Beer Batter
1 egg
1 cup red ale
½ cup of water
1½ cup flour
¼ tsp baking soda

Mix your wet ingredients and dry ingredients separately and combing mixing until smooth.

Other Ingredients
2 walleye
1 avocado
1 cup shredded sharp cheddar
Tortillas

With all of the ingredients prepared above you are ready to go. Get a large pan hot along with your favorite frying oil. Cut walleye into thin strips removing bones. Roll in beer batter and dip in hot oil cooking till golden brown.
While your fish is cooking prepare your tortillas by adding your sweet and sour slaw, charred tomato salsa and shredded cheddar.
Finally add your beer battered walleye and roll as you would a burrito.
Enjoy!