A Taste of the Boreal Meets the Baja Coast
Imagine the crisp, clean taste of freshly caught walleye, a jewel of Northwestern Ontario’s lakes, meeting the festive flavours of a Mexican fiesta. This recipe swaps traditional mango for local wild blueberries, creating a unique salsa that perfectly balances the rich fish and smoky spices. It’s a culinary adventure that’s surprisingly easy to assemble and guaranteed to impress.
Prep Time
25 minutes
Cook Time
10 minutes
Servings
4 (makes 8 tacos)
Cuisine: Mexican-Canadian Fusion | Diet: Gluten-Free (with corn tortillas) | Skill Level: Beginner | Cost: Moderate
Ingredients
- 1.5 lbs walleye fillets, pin bones removed, cut into 1-inch strips
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 8 corn tortillas
- For the Salsa: 1 cup fresh or frozen wild blueberries, 1/2 red onion finely diced, 1 jalapeño minced, 1/2 cup chopped cilantro, juice of 1 lime
- For the Crema: 1 ripe avocado, 1/2 cup plain yogurt or sour cream, juice of 1 lime, a pinch of salt
👨🍳 Chef’s Tips
- For an extra crunch, you can beer-batter the walleye instead of pan-searing.
- The salsa is best made at least 20 minutes ahead of time to let the flavors marry.
- Don’t overmix the salsa; you want the blueberries to remain mostly whole.
- If wild blueberries are unavailable, finely diced mango or even tart cherries can be substituted.
Preparation
- Prepare the Wild Blueberry Salsa: In a medium bowl, gently combine the wild blueberries, diced red onion, minced jalapeño, chopped cilantro, and lime juice. The colors should be vibrant. Season with a pinch of salt. Set aside to allow the flavours to meld; you’ll notice the blueberry juice starting to stain the onion a beautiful purple.
- Create the Avocado-Lime Crema: In a blender or food processor, combine the flesh of one ripe avocado, yogurt, lime juice, and salt. Blend until completely smooth and creamy. The color should be a pale, inviting green. Transfer to a bowl or a squirt bottle for easy serving.
- Season the Walleye: Pat the walleye strips completely dry with a paper towel; this is crucial for getting a perfect sear. In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and pepper. Sprinkle the spice mix evenly over all sides of the walleye strips, gently rubbing it in. The fish should be beautifully coated in the earthy red spices.
Cooking
- Heat the Pan: Place a large non-stick or cast-iron skillet over medium-high heat. Add the olive oil. You’ll know the pan is ready when the oil shimmers slightly.
- Sear the Walleye: Carefully place the seasoned walleye strips in the hot pan, ensuring not to overcrowd it (cook in batches if necessary). You should hear an immediate, satisfying sizzle. Cook for 2-3 minutes per side. The fish is done when it’s golden brown and crispy on the outside and flakes easily with a fork. Avoid overcooking, as walleye is best when moist and tender.
- Warm the Tortillas: While the fish cooks, warm the corn tortillas by charring them for a few seconds over a gas flame or heating them in a dry skillet until they are soft and pliable. The aroma of toasted corn will fill your kitchen.
Serving
Assemble the tacos immediately while all components are fresh. Place a few pieces of the warm, seared walleye onto each tortilla. Top generously with the wild blueberry salsa, then drizzle with the avocado-lime crema. Serve hot with extra lime wedges on the side for squeezing.
Storage
It’s best to store the components separately in airtight containers in the refrigerator. The fish, salsa, and crema will keep for up to 2 days. Reheat the fish in an oven or air fryer to maintain crispiness.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 35g |
| Carbohydrates | 30g |
| Fat | 24g |
Your Lakeside Fiesta Awaits
Every bite of these tacos is a celebration of contrasts—crisp and soft, sweet and spicy, local and global. It’s a testament to how beautifully different culinary worlds can collide. Share them with friends on a warm evening and let the flavours transport you.
Tags: Walleye Tacos, Fish Tacos, Fusion Recipe, Northwestern Ontario Fish, Blueberry Salsa
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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