Pickerel Fish Tacos with Lime Mustard Sauce

  • 6-8 soft taco tortillas
  • 2 fresh pickerel filets
  • 1 whole yellow onion, diced
  • 2 cloves of garlic, minced
  • 1/2 cup white wine
  • 1/2 cup 5% cream
  • 2 Tbsp olive oil
  • 1 Tbsp dijon mustard
  • 1/4 tsp chili powder
  • zest of 1 lime
  • juice of 1 lime

Season fish filets with salt and pepper and grill for 4 min per side. Remove from grill and flake in a bowl, set aside. Heat olive oil in a frying pan. Add diced onions and cook over medium-high heat until translucent. Add garlic and cook for 1 minute. Whisk in white wine, dijon mustard, lime zest, and lime juice; cook until reduced by half. Add chili powder. Whisk in whipping cream and continue to cook until sauce thickens.

Construct the Tacos
Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides. Break up the cooked fish with a fork and place it in a warm tortilla. Add the creamy lime mustard sauce.

TIP—Top with shredded lettuce and fresh salsa