Lettuce Fish Tacos

Ingredients

Fish

• 4 Walleye Fillets (fresh, or thawed from frozen)

• ½ Cup Butter (for frying)

• 1 Tbsp Olive Oil

• 1 Tsp Chili Powder

• 1 Tsp Garlic Powder

• 1 Tsp Chili Flakes

• 1 Tsp Paprika

• 2 Wedges of Lemon

• 1 Head of Lettuce (instead of taco shells)

Beet Salsa

• 1 Red Beet

• ¼ White Onion

• 1 Lime (use half for salsa, half for the guacamole)

• ½ Yellow Pepper

• 1 Tbsp Spicy Honey (or regular honey with 1 tsp chili powder, 4 drops Sriracha added)

Guacamole

• 1 Avocado

• ½ Lime (see above note)

• 1 Tsp Fresh Garlic, Minced

• 2-3 Drops of Sriracha (if you like it spicy)

Optional Garnish: Crushed Peanuts

Instructions

Makes Appx: 4-6 servings

Total Cook & Prep Time: 25 minutes

1. Place a large frying pan on medium heat and add ½ cup butter. While the butter is heating, prepare the fish. 

2. In a shallow dish place the walleye fillets, squeeze lemon juice onto the fillets and coat with olive oil. Add spicy honey and ensure fillets are covered. Next sprinkle spice on both sides of the fish fillets: Chili powder, garlic powder, Chili flakes, and paprika. 

3. Butter should be heated after about 4-5 minutes, gently place each fillet in the butter - it should be sizzling. Allow the fish to cook, flipping  after approximately 5-6 minutes. 

4. While the fish is cooking (keep an eye on it and flip sooner if your pan/butter is too hot and reduce the heat), prepare your salsa and guacamole.

5. To make the salsa, dice the white onion and yellow pepper and place in a small bowl. Dice the red beet. 

   Note: If you prefer your beets a little softer, place the diced beet in a small microwave safe bowl with ½ a cup of water and microwave for approximately 1 minute, take out and pierce with a fork to test for tenderness, if they are still crunchy, microwave for another 30 seconds until reaching desired tenderness. 

   Add all the diced veggies into a bowl, squeeze lime juice of 1/2 of the lime into the bowl, add spicy honey and mix well. 

6. To make the guacamole, peel and chop the avocado and place in a small bowl, add lime juice, minced (or powdered) garlic, and Sriracha. Mash into desired texture - mash more for creaminess or less for chunky. You can use a hand blender to get it really smooth, or a fork will suffice for a bit chunkier texture.

7. Once fish is cooked (flakes easily), remove from the pan. 

8. Separate lettuce, using each leaf as a taco base, add fish, and top with salsa and guacamole and crushed peanuts.