Baja Walleye or Perch Fish Tacos

Mondo Baja Walleye or Perch Fish Tacos

Ingredients:
1 Cup of Pico De Callo or Fresh Salsa
1 Cup Shredded Iceberg Lettuce
½ can Black Beans
½ Corn
Corn or Flour Tortillas
4 fillets of Walleye
Cajun or Blackening Spice
Harrod’s Cookhouse Lemon & Dill Fish Seasoning 
4 Tbsp Mayonnaise
Chipotle Hot Sauce
1 Tbsp. Lemon Juice
Olive Oil

Directions:

Combine corn & beans into small bowl

Chop fish fillets into small strips. Then in a bowl add the fish, a small amount of olive oil, Cajun Spice & Harrod’s Cookhouse Lemon & Dill Fish Seasoning. Stir the mixture until the are coated.

In a separate bowl take 4 tablespoons of Mayonnaise and add lemon juice, Chipotle Hot Sauce & Harrod’s Cookhouse Lemon & Dill Spice to taste.

In a hot pan, sauté the fish until blackened. Add a touch of lemon juice near the end for flavor.

Heat Tortillas in hot pan or microwave

When fish is done: combine fish, beans & corn, lettuce and pico de callo onto Tortillas; finish by drizzling chipotle mayo over top.

Fold & enjoy!!