In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add walleye, tossing until evenly coated. Let marinate 15 minutes.
In a large nonstick skillet over medium-high heat, heat vegetable oil.
Remove cod from marinade and season both sides of each filet with salt and pepper.
Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with cabbage and Jalapeno Peach Salsa. Squeeze lime juice on top and garnish with sour cream.
0 servings