Walleye Tacos

*Courtesy of Dan Stephanich

This is not your traditional Mexican spicy taco. I fry walleye in a light crumb mixture and use a fresh garden slaw that adds a cool, crisp flavor to the fish. With a mild fish like walleye, the tangy greens, olive oil, onions and guacamole make it a perfect combination, without any one flavor overwhelming the other. It’s easy to make and a perfect summertime fish dish.


– 1 Pound fresh walleye

– 3/4 Cup bread crumbs

– 1 egg, whipped

– 2 cups salsa

–   2-3 tablespoons of cilantro (chopped)

– 1/4 Cup thinly sliced onions

– 2 cups of cole slaw cabbage mix

–   Juice of 1 lime,

– 1-2 tablespoons of olive oil,

– Salt and pepper.

– 1 cup guacamole


Cooking instructions:

  • Cut walleye into nuggets (one or two inch cubes) and place in egg
  • Dredge in breadcrumbs and fry in oil (ddep fry or pan fry) and drain thoroughly
  • Shred the greens and mix olive oil with slaw, cilantro, salt and pepper
  • Heat the tortillas in fry pan
  • Lay fried fish nuggets in the tortilla and cover with slaw, guacamole and salsa (if desired)
  • To give a little zest, squirt some lime juice on it and serve
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