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Closeup of walleye tacos with radish slaw

Walleye Fish Tacos with Radish Slaw

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  • 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


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.



For the Walleye:

  • 1 1/2 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:

  • 1/2 small (or 1/4 large) head of green cabbage, cored
  • 1/2 small red onion, thinly sliced
  • 1 bunch radishes (about 8 radishes), cut into matchsticks
  • 1/4 cup fresh lime juice (about 4 limes)
  • 2 tablespoons sea salt
  • 1/2 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


  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.