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
- 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.
- 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.
- 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.
- 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.
- 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