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Fish Tacos With Cumin Kale Salad

In our spare time, we fish a lot.  Sometimes you have to get a little more creative with your fish meals and step away from the traditional fish and chips with tartar sauce and lemon.  We love beef tacos smothered in homemade salsa and candied jalapeño peppers.  This is our take on fish tacos.  The tangy sauce that the kale is dressed with pairs amazingly with crispy, fried fish.

Fish Tacos ~ Recipe


For the battered fish: Fish – for two of us we use 1 medium sized walleye fillet cut into 18 pieces.  Makes 6 tacos 1 TBS Lemon Juice 1 tsp ground Cumin 1 egg, beaten Your choice of seasoned flour or fish batter

For the kale salad: 4-5 kale leaves, spine removed, sliced thin 1/2 cup mayonaise 1 tsp cumin 2 TBS lemon juice 1 TBS Malt Vinegar 1/2 TBS honey or maple syrup

6 soft corn tortillas


  1. Make the kale salad first.  The dressing takes 15-20 minutes to wilt the kale.  Think of it as a marinade.  Select 4-5 large kale leaves.

  1. Remove the spine from each kale leaf.  Slice the kale cross wise into 1/2 inch wide strips.

  1. Combine the mayonaise, cumin, lemon juice, malt vinegar and honey or maple syrup in a mason jar.  Cover tightly with a lid and shake vigorously to mix the sauce evenly.  Coat the kale and mix to cover.  Continue to mix and turn the salad every few minutes as the leaves begin to wilt.

  1. Cut your fish into bite sized pieces.  Mix 1 tablespoon of lemon juice and 1 tsp ground cumin with the chopped fish.  Allow to marinate 10 minutes.

  2. Heat a cast iron skillet with about 1/4 inch to 1/2 inch of oil to fry the fish.  To batter the fish, first coat each piece with your seasoned flour or batter.  We’re using a brand called Bakers Narrows currently, but any type of seasoned flour fish batter will work.

  1. Once each piece of fish is coated in flour, dip each piece into a bowl with a well beaten egg.  Quickly dredge the fish in the seasoned flour batter again to coat completely.  Gently place each piece of battered fish into the hot oil to fry.

  1. Fry each piece until golden brown.  Drain the fish pieces in a bowl lined with paper towel or newspaper.

  1. Brush a little vegetable oil onto each side of your corn tortillas.  Fry for a few seconds on each side at medium heat in a cast iron pan.

  1. By now, your kale salad should be wilted and ready to top your fish tacos.

  1. Layer fish, kale salad and any other toppings you like into the tortilla.  We like homemade salsa and candied Jalapeños on ours.  Enjoy!


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