1 cup finely chopped mango

½ cup finely chopped tomato

½ cup finely chopped red onion

juice of 1/2 lime

salt, to taste

2 tablespoons finely chopped cilantro

4 (4- to 6-ounce) skinless walleye fillets

8 corn tortillas

 

Stir together the mango, tomato, onion, lime juice, and cilantro in a bowl. Season with salt and refrigerate until needed.

 

Pat the walleye fillets dry and season with salt. Place a grill pan over high heat and coat with nonstick spray. Add the fillets and cook for about 2 to 3 minutes on each side, and then remove from heat. Cook the corn tortillas for about 10 seconds on each side.

 

Flake the fish and place in tortillas. Top with the mango salsa.

Serves 2 to 4

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Printable version

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Original recipe

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