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Walleye fillets, skinless
Seared Walleye Tacos with Lime Cabbage Slaw
Spice-rubbed walleye seared in a hot skillet, broken into chunks and piled into warm tortillas with a tangy lime slaw.
- Serves
- 4
- Hands-on
- 25 min
- Total
- 25 min
- Skill
- Easy
Cooks on: Stovetop or campfire · Lunch, Dinner
Ingredients
- 1½ lbWalleye fillets, skinless, pin bones removed
- 2Lime, 1 juiced, 1 cut into wedges
- 1 cloveGarlic, minced
- 1½ tspSalt, kosher, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp neutral oil, divided
- 3 cups shredded green cabbage
- ¼ cup sour cream
- ¼ cup chopped fresh cilantro
- 8 small flour tortillas
You'll need
- Large skillet, ideally cast iron
- Instant-read thermometer
- Stovetop or Campfire with grate or coals
Contains
Fish, Gluten, Dairy. Flour tortillas can contain soy, dairy or other allergens. Check the label, or use corn tortillas labeled gluten-free.
Method
- Make the slaw: toss the cabbage, cilantro, sour cream, the juice of 1 lime and ½ tsp of the salt. Refrigerate it (or keep it in the cooler) while you cook.
- Pat the walleye very dry. Stir the chili powder, cumin, smoked paprika, garlic and the remaining 1 tsp salt into 1 tbsp of the oil and rub it over both sides of the fillets.
- Heat the remaining 1 tbsp oil in the skillet over medium-high heat (or over hot coals) until it shimmers. Cook in two batches if the fillets would touch; crowded fish steams and sticks.
- Sear the fillets, presentation side down first, 2 to 3 minutes until the spices darken and the fish releases, then turn and cook 1 to 2 minutes more, until the fish is opaque, flakes easily, and the thickest part reads 145°F. Thin tail pieces get there first; lift them out as they finish.
- Move the fish to a plate. Wipe out the skillet and warm the tortillas in it, about 20 seconds per side.
- Break the walleye into large chunks, fill the tortillas with fish and slaw, and serve with the lime wedges.
When it's done: 145°F
Federal guidance: 145°F, or until the flesh is no longer translucent and separates easily with a fork.
If it goes wrong
- Fish sticking
- The pan was not hot enough or the fish was turned too soon. Let it release on its own before turning.
- Spices scorching
- Lower the heat a little; walleye fillets are thin and cook fast at medium-high.
- Watery slaw
- Dress it no more than 30 minutes ahead and drain it before serving.
- Fish dry and chalky
- Walleye fillets are thin and go from done to overdone in a minute. Check the thickest part early and pull each piece as it reaches 145°F.
Leftovers. Serve right away. Refrigerate leftover fish and slaw separately within 2 hours; reheat the fish to 165°F.