- 1 lb. walleye or other firm fish fillets
- 3 teaspoons spicy seasoning salt - I used Kinder's Chile Verde with Fire Roasted Jalapeno Rub - divided
- 1 tablespoon cooking fat of your choice - I used bacon fat
- ½ cup mayonnaise
- 1 teaspoon lime juice
- 4-6 flour or corn tortillas - warmed; use corn tortillas for gluten free
- 1 avocado, diced
- 1 small red onion, diced
- 3-5 radishes, sliced
- 1 cup diced or chopped tomatoes - or slice small tomatoes in half
- ½ cup salsa of your choice - I used a spicy tomato-corn salsa
Rub the fish fillets generously with 2 teaspoons of the spicy seasoning salt of your choice. Fry the fillets fully in the cooking fat of your choice, using medium-high heat and a splatter screen if needed. While the fish cooks, either combine the mayonnaise, lime juice, and remaining 1 teaspoon of spicy seasoning salt in a resealable jar and shake to combine or whisk the same ingredients together in a small bowl; set aside.
To assemble the tacos, place the fried fish, avocado, red onion, sliced radishes, tomatoes, and salsa in warmed tortillas and drizzle the spicy mayo over the top. Serve immediately.
- Yields: 2-3 servings
- Preparation Time: 30 minutes
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