• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe

Chelsea Joy Eats

menu icon
go to homepage
  • About Chelsea
    • All About Paleo
  • Recipe Index
  • My Favorites
    • Favorites: Paleo Foods List
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Chelsea
      • All About Paleo
    • Recipe Index
    • My Favorites
      • Favorites: Paleo Foods List
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Mains and Meats

    Apr 6, 2021 · Modified: Feb 25, 2022 by Chelsea · This post may contain affiliate links · This blog generates income via ads · Tags: gluten free, grain free, low carb, nut free, sugar free

    Walleye Fish Tacos with Radish Slaw

    Sharing content is one of the best ways to support this blog!

    220 shares
    • Share
    • Tweet
    • Print
    Jump to Recipe·Print Recipe

    Simply marinated walleye and a zesty, crunchy radish slaw make these fish tacos a quick and delicious meal!

    You'll let the fish marinate while you prep the slaw, then quickly cook in a skillet before assembling the tacos. Fish tacos are easier than you think — plus, this recipe is low carb and gluten free.

    Bird's eye view of 3 fish tacos on a board with text overlay

    What is walleye and what does it taste like?

    Walleye is a freshwater fish that you may know as yellow pike or yellow pickerel. In my part of the world, though (North Dakota), we call it walleye.

    Walleye fishing is a big deal around North Dakota and Minnesota, so I get requests from my local readers for recipes for the flakey white fish every year.

    Cooked walleye is tender and flakey, but almost feels buttery in your mouth. If you've never had fried walleye, you've GOT to give it a try! But, paired with a crunchy, vibrant slaw, the tender texture of walley makes awesome tacos.

    I don't have walleye. Can I use a different fish?

    Yes. Although this fish taco recipe was tested and made for walleye, you can substitute a few different kinds of fish. Walleye is a firm yet tender flakey white fish, so your best bet is to substitute another similar variety.

    The easiest substitute? Cod. However, if you can get your hands on Mahi Mahi, Grouper, Bass, or Catfish, all would make great substitutes here! Just keep in mind that freshwater fish tend to have a milder "fishy" taste that saltwater fish.

    But, if you can find walleye, give it a try!

    • Bird's eye view of walleye tacos with radish slaw, garnished with radishes and limes
    • Closeup of fish tacos with slaw and cotija cheese

    Tips for quick, flavorful slaw

    Before we dive into the recipe, I want to give a few tips for a really rockin' slaw. The name of the game with slaw for tacos is CRUNCH, so make sure to use fresh, crisp veggies and not the sad, limp cabbage that's been chilling in the fridge for a bit too long (chop that up and roast it or use it for soup).

    Milder raw onions for slaws and salads

    You'll notice the recipe asks you to let the raw onion chill out for a bit in lime juice (an acid). This is called "macerating," and essentially allows the acid to break down the bite of the onion and help it mellow out.

    I picked up this tip from Salt, Fat, Acid, Heat by Samin Nosrat and it makes a HUGE difference. I will 100% be doing this for all my dressing, slaw, and salad recipes going forward!

    Cabbage a little too much? Help it chill out

    Even though I contend that slaws made for tacos should have max crunch, if you feel like the cabbage is juuuuust a little too much for you, here's a way to draw out some of the water and loosen it up a bit.

    Thinly slice the cabbage crosswise and place in a colander over the sink. Toss with 1 tablespoon sea salt to draw out water and set aside. After 20 minutes, drain any water from the cabbage. (Don’t worry if there isn’t any. Some cabbages are more watery than others.) 

    I didn't include that in the recipe because I don't think it's often necessary. But you do you!

    • Fish tacos arranged on a board and garnished with radish slaw and cotija cheese
    • Bird's eye view of walleye tacos with radish slaw, garnished with radishes and limes

    More walleye recipes for your fishing surplus

    • Grilled Walleye with Mango Salsa
    • Grilled Fish with Fried Plantains (Aloco)
    • Paleo Fish Tacos with Mango Salsa

    Or if you're here for the taco recipes, why not sign up for my email list to get my taco e-book?

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Closeup of walleye tacos with radish slaw

    Walleye Fish Tacos with Radish Slaw

    • Author: Chelsea Joy
    • Prep Time: 35 minutes
    • Cook Time: 6 minutes
    • Total Time: 41 minutes
    • Yield: 8 servings 1x
    • Category: Main Dish
    • Method: Pan-fried
    • Cuisine: Mexican
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Tender walleye and a bright, crunchy slaw make these fish tacos a dream! Use cotija cheese — or, if you can't find cotija, sub feta cheese.


    Ingredients

    Scale

    For the Walleye:

    • 1 ½ pounds walleye, cut into about 8 strips
    • 1 tablespoon lime juice (about 1 lime)
    • 2 teaspoons lime zest
    • 1 teaspoon cumin powder
    • 1 teaspoon chipotle powder OR chili powder
    • 1 tablespoon extra virgin olive oil

    For the Slaw:

    • ½ small (or ¼ large) head of green cabbage, cored
    • ½ small red onion, thinly sliced
    • 1 bunch radishes (about 8 radishes), cut into matchsticks
    • ¼ cup fresh lime juice (about 4 limes)
    • 2 tablespoons sea salt
    • ½ cup chopped cilantro
    • 2 tablespoons red wine vinegar
    • 6 tablespoons olive oil

    For the Tacos:

    • 8 white corn tortillas
    • 2-3 ounces cotija or feta cheese, crumbled

    Instructions

    1. First, prep the marinade for the walleye. Combine the lime juice, zest, cumin, and chipotle in a small bowl. Pour over walleye, gently rubbing into the fish, and set aside to marinate for at least 20 minutes.
    2. Meanwhile, start the radish slaw. In a small bowl, pour the lime juice over the red onion. Let it sit for 20 minutes (this basically makes them a little less pungent!). Slice the cabbage as thinly as you can.
    3. Move the cabbage to a bowl with the cilantro and radishes. Add the onions, reserving the liquid. Add the red wine vinegar, olive oil, and 2 tablespoons of the onion liquid. Toss to coat.
    4. Now finish the walleye. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the walleye, cooking for 2-3 minutes on each side or until the fillets have firmed up and are no longer translucent.
    5. To assemble the tacos, start with a tortilla. Place a portion of the walleye across the tortilla, top with a generous portion of the slaw, and sprinkle cotija or feta cheese on top.

    Keywords: gluten free, tacos, fish tacos, low carb, walleye

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

    More Mains and Meats

    • Closeup of homemade BBQ shredded chicken with roast sweet potato and greens
      Easy BBQ Shredded Chicken in Crockpot — From Scratch!
    • Gluten free maple chipotle chicken tacos garnished with fresh radishes
      Maple Chipotle Chicken Tacos
    • Bowl of turkey meatballs with pineapple red pepper sauce and cauliflower rice
      Turkey Meatballs with Pineapple Red Pepper Sauce
    • Bowl of gluten free bangers and mash recipe
      The Best Bangers and Mash Recipe (Gluten Free)

    Reader Interactions

    Comments

    1. Kayla Goebel says

      April 25, 2021 at 9:03 pm

      Great for the summer with fishing coming around the corner!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me:

    DoYouEvenPaleo.net
    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

    Latest Videos

    Me, In Your Inbox:

    Footer

    Heads up! Some of the links above may be affiliate links, which means I get a small commission if you click through and make a purchase. There's no additional cost to you for doing this, and it's incredibly helpful for me. If you do decide to purchase something from an affiliate link, thanks in advance for your amazing support (which helps to keep me going)! Check out my entire disclosure, privacy policy, and copyright for more info.

    FeedFeed

    Copyright © 2023 Chelsea Joy Eats on the Cookd Pro Theme

    220 shares