These easy blackened walleye fish tacos are packed with bold flavor, topped with a crunchy slaw, and finished with a creamy avocado cilantro sauce. A quick, delicious way to enjoy your fresh catch!

There’s just something about fish tacos that hits different—especially when you’re using wild-caught walleye you reeled in yourself. These Blackened Walleye Tacos are crispy, flavorful, and packed with bold, fresh ingredients. A little heat from the seasoning, cool crunch from the slaw, and a creamy avocado cilantro sauce to bring it all home—this is hands-down one of my favorite ways to serve up a walleye fillet.

This recipe comes together quick, making it perfect for a weeknight dinner or a casual weekend cookout. It’s also a fun change of pace from the usual fried fish—don’t get me wrong, I love a good fish fry, but blackened walleye gives you that smoky crust with a whole lot of flavor and no breading required. Add some tortillas, a punchy slaw, and a bright green drizzle of creamy avocado sauce, and you’ve got a taco night worth repeating.

These easy blackened walleye fish tacos are packed with bold flavor, topped with a crunchy slaw, and finished with a creamy avocado cilantro sauce. A quick, delicious way to enjoy your fresh catch!

Not only is this dish easy to make, but it’s also super flexible. Don’t have walleye? Crappie, perch, or even a mild saltwater fish like cod or mahi-mahi will work great. You can use flour or corn tortillas, and the slaw is totally customizable—try red cabbage for extra color or toss in some thin-sliced jalapeños if you like it spicy. The avocado cilantro sauce brings a smooth, herbaceous flavor, but if you’re out of sour cream or Greek yogurt, mayo works in a pinch too. This is a recipe that invites creativity, so use what you have and make it your own.

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Easy Blackened Walleye Fish Tacos with Slaw and Avocado Cilantro Sauce

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These easy blackened walleye fish tacos are packed with bold flavor, topped with a crunchy slaw, and finished with a creamy avocado cilantro sauce. A quick, delicious way to enjoy your fresh catch!

Author: Jenn Homa
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30 minutes
Yield: 4–6 servings 1x

Ingredients

Scale

1–1.5 pound Walleye Fillets, Skin Removed
2 tablespoons Avocado Oil
6–8, Street Sized or 6” Tortillas, Warmed
½ cup Queso Fresco or Cotija Cheese (To Garnish- Optional)
1 Jalapeno, Sliced Thin (To Garnish- Optional)
1 Tomato, Diced (To Garnish- Optional)
Blackening Spices
2 teaspoons Smoked Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
1⁄2–1 teaspoon Cayenne
1⁄2 teaspoon Oregano
1⁄2 teaspoon Thyme
1⁄2 teaspoon Fresh Ground Pepper

For the Slaw:

2 cup Red Cabbage, Sliced Thin
1 cup Green Cabbage, Sliced Thin
½ Onion, Sliced Thin or Diced
1/4 cup Roughly Chopped Cilantro
¼ cup Plain Greek Yogurt
2 tablespoons Mayonnaise
1 Lime, Juiced
Salt and Pepper, To Taste

For the Avocado-Cilantro Sauce:

½ cup Plain Greek Yogurt (or Sour Cream)
1 ripe Avocado, Pitted and Skinned
¼ cup Cilantro, Chopped
1 lime, Juiced
1 Jalapeño, Chopped and Seeded
Salt and Pepper, To Taste

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Instructions

Preheat your oven to 425 degrees F.
In a small bowl, whisk together all the spices for the blackening seasoning. You may have some leftovers which can be stored in an airtight container for up to 3 months.
Place the walleye in a baking dish lined with parchment paper, drizzle with avocado oil then season liberally with blackening seasoning. Rub the seasonings into the fish gently. Let the fish sit in the seasoning blend while you prep the rest of the ingredients.
Mix together the ingredients for the coleslaw in a large bowl. Mix until combined then set aside.
Add the ingredients for the avocado cilantro sauce into a blender and blend until smooth. Set aside.
Bake the walleye for about 10-15 minutes until white and flaky and cooked through, depending on the size and thickness of the fillets. No need to flip.
Once cooked, cut into 2-3 inch pieces if desired. Place walleye onto a warmed tortilla with coleslaw, queso fresco, diced tomatoes, and jalapeno if desired and drizzle with avocado cilantro sauce.