Tacos with Cream Sauce

Ingredients

Taco Cream:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 teaspoon grated lime rind
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 2 pounds Walleye fillets cut into small sections appropriate for the laying in shell
  • Pam
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage

 

How to Make It

  1. Preheat Grill to 400°
  2. To prepare Taco Cream, combine the first 8 ingredients in a small bowl; set aside.
  3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish.
  4. Place fish on a bakers rack coated with cooking spray.
  5. Grill at 400° (indirect if possible) for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  6. Place fish in a bowl;
  7. Heat tortillas according to package directions, or, spray with evoo and grill quickly on each side.
  8. Divide fish evenly among tortillas;
  9. Top each with 1/4 cup cabbage and 1 tablespoon Taco Cream.

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