Easy Blackened Walleye Fish Tacos with Slaw and Avocado Cilantro Sauce
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!
- 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
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.