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Walleye Tacos Recipe

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This recipe for Walleye Tacos is from Walleye Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




4 Walleye fillets
??? cups of Hint of Lime Doritos crumbs
2 eggs
Small bottle of Kraft Chipotle Mayo (if unavailable, can make by stirring in (to taste) Chipotle Taco mix
with Mayo) or our mix
1 Package of 8 8” soft taco shells
8 ounces shredded lettuce (shredded cabbage optional)
2 medium tomatoes diced
1 8 oz bag Mexi-cheese (4 cheese blend)
2 limes quartered lengthwise for squeezing
Canola Oil (enough for 1 " deep in frying pan)

Dry fillets with paper towel and cut each into 4 pieces
With a rolling pin, crush Hint of Lime Doritos fairly fine inside a gallon Zip-Lock bag(do not use a food
processor---you want crumbs, not a powder)
Whip 2 eggs for a wash
Dip the walleyes pieces into the egg wash and then in to the Doritos crumbs covering each piece lightly
but totally, and place on a cookie sheet or plate in preparation for frying
Place oil in a frying pan approx 1 inch deep (or fry cooker if desired)
Test the temp of the oil by dropping a few crumbs in the oil—they should bubble up immediately if
the oil is hot enough (oil should be in the 350 to 375 degree range----too low and the fish will taste
greasy and too high and the fish will burn)
Place the coated pieces into the hot oil for several minutes (until the underside is light brown) and then
turn and cook for several minutes longer
When the fish is done, remove from pan and place on a paper towel covered plate and salt to taste

To Serve
Place a couple pieces of fish on a soft shell taco, sprinkle with shredded lettuce (or cabbage), tomatoes, shredded Mexi-cheese, Chipotle Mayo, and a squeeze of fresh lime. Wrap and enjoy!

Number Of Servings:
Number Of Servings:




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