Walleye Tacos
  • Duration

    45 minutes

  • Serves

    4
Chef’s notes

These walleye tacos are as gringo as it gets, complete with cracker-coated walleye and picnic coleslaw. You can alter every component of this recipe to suit your taste. Mess with the Ritz Cracker and panko ratio, use seasoned salt instead of blackened seasoning for less heat, prepare the coleslaw anyway you want, and use whatever white, flaky fish you have if walleye aren’t biting the end of your line. This is one of those recipes where measurements aren’t required, so it’s perfect for fish camp—a different kind of shore lunch.

Ingredients

  • 4 walleye fillets
  • 16 Ritz crackers
  • ⅔ cup panko breadcrumbs
  • ⅓ cup all-purpose flour
  • 2 eggs
  • 2 tsp. blackened seasoning
  • 2 cups shredded green cabbage
  • 3 tbsp. mayonnaise
  • 2 tbsp. lime juice
  • Pinch of salt
  • ⅛ tsp. celery seed
  • Frying oil
  • Stack of taco-size flour tortillas
  • Sliced ripe avocado
  • Fresh cilantro
  • Pickled sliced jalapeños
  • Hot sauce or salsa

Also works with

Any fish

Preparation

  1. In a bowl, combine shredded cabbage, mayo, lime juice, salt to taste, and celery seed. Cover and chill.
  2. Place Ritz crackers in a zip-top bag and crush with a rolling pin. Pour crushed crackers into a wide bowl or deep dish, and combine with panko breadcrumbs and blackened seasoning. Taste the coating mixture to adjust the seasoning. In another bowl, beat eggs. In a third bowl, add the flour.
  3. In a frying pan, heat 1 inch of oil to 325°F. To bread the walleye, first lightly coat with flour, then dip in the egg wash, and finish in the Ritz mixture, gently pressing the coating into the meat. Once the oil comes to temperature, fry coated fish until golden on both sides, flipping halfway through. Drain on paper towels and keep warm until you finish frying the rest of the walleye.
  4. Break fish into smaller pieces and serve on warmed tortillas with slaw, sliced avocado, cilantro, pickled jalapeños, and hot sauce or salsa.
Chef’s notes

These walleye tacos are as gringo as it gets, complete with cracker-coated walleye and picnic coleslaw. You can alter every component of this recipe to suit your taste. Mess with the Ritz Cracker and panko ratio, use seasoned salt instead of blackened seasoning for less heat, prepare the coleslaw anyway you want, and use whatever white, flaky fish you have if walleye aren’t biting the end of your line. This is one of those recipes where measurements aren’t required, so it’s perfect for fish camp—a different kind of shore lunch.

Ingredients

  • 4 walleye fillets
  • 16 Ritz crackers
  • ⅔ cup panko breadcrumbs
  • ⅓ cup all-purpose flour
  • 2 eggs
  • 2 tsp. blackened seasoning
  • 2 cups shredded green cabbage
  • 3 tbsp. mayonnaise
  • 2 tbsp. lime juice
  • Pinch of salt
  • ⅛ tsp. celery seed
  • Frying oil
  • Stack of taco-size flour tortillas
  • Sliced ripe avocado
  • Fresh cilantro
  • Pickled sliced jalapeños
  • Hot sauce or salsa

Also works with

Any fish

Preparation

  1. In a bowl, combine shredded cabbage, mayo, lime juice, salt to taste, and celery seed. Cover and chill.
  2. Place Ritz crackers in a zip-top bag and crush with a rolling pin. Pour crushed crackers into a wide bowl or deep dish, and combine with panko breadcrumbs and blackened seasoning. Taste the coating mixture to adjust the seasoning. In another bowl, beat eggs. In a third bowl, add the flour.
  3. In a frying pan, heat 1 inch of oil to 325°F. To bread the walleye, first lightly coat with flour, then dip in the egg wash, and finish in the Ritz mixture, gently pressing the coating into the meat. Once the oil comes to temperature, fry coated fish until golden on both sides, flipping halfway through. Drain on paper towels and keep warm until you finish frying the rest of the walleye.
  4. Break fish into smaller pieces and serve on warmed tortillas with slaw, sliced avocado, cilantro, pickled jalapeños, and hot sauce or salsa.

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Save this recipe

Walleye Tacos

Recipe by: Jenny Nguyen-Wheatley
Walleye Tacos
  • Duration

    45 minutes

  • Serves

    4
Chef’s notes

These walleye tacos are as gringo as it gets, complete with cracker-coated walleye and picnic coleslaw. You can alter every component of this recipe to suit your taste. Mess with the Ritz Cracker and panko ratio, use seasoned salt instead of blackened seasoning for less heat, prepare the coleslaw anyway you want, and use whatever white, flaky fish you have if walleye aren’t biting the end of your line. This is one of those recipes where measurements aren’t required, so it’s perfect for fish camp—a different kind of shore lunch.

Ingredients

  • 4 walleye fillets
  • 16 Ritz crackers
  • ⅔ cup panko breadcrumbs
  • ⅓ cup all-purpose flour
  • 2 eggs
  • 2 tsp. blackened seasoning
  • 2 cups shredded green cabbage
  • 3 tbsp. mayonnaise
  • 2 tbsp. lime juice
  • Pinch of salt
  • ⅛ tsp. celery seed
  • Frying oil
  • Stack of taco-size flour tortillas
  • Sliced ripe avocado
  • Fresh cilantro
  • Pickled sliced jalapeños
  • Hot sauce or salsa

Also works with

Any fish

Preparation

  1. In a bowl, combine shredded cabbage, mayo, lime juice, salt to taste, and celery seed. Cover and chill.
  2. Place Ritz crackers in a zip-top bag and crush with a rolling pin. Pour crushed crackers into a wide bowl or deep dish, and combine with panko breadcrumbs and blackened seasoning. Taste the coating mixture to adjust the seasoning. In another bowl, beat eggs. In a third bowl, add the flour.
  3. In a frying pan, heat 1 inch of oil to 325°F. To bread the walleye, first lightly coat with flour, then dip in the egg wash, and finish in the Ritz mixture, gently pressing the coating into the meat. Once the oil comes to temperature, fry coated fish until golden on both sides, flipping halfway through. Drain on paper towels and keep warm until you finish frying the rest of the walleye.
  4. Break fish into smaller pieces and serve on warmed tortillas with slaw, sliced avocado, cilantro, pickled jalapeños, and hot sauce or salsa.