Walleye Taco Recipe

In a small bowl or jar combine apple cider vinegar, water, sugar and 0.25 tsp salt; stir until sugar and salt dissolve.

Add thinly sliced red onion, press down so liquid covers onion. Let sit at room temperature 15–20 minutes (or refrigerate at least 30 minutes for milder flavor). Drain before using.

In a bowl combine mayonnaise, Creole mustard, lemon juice, hot sauce, 0.5 tsp Cajun seasoning, paprika, garlic powder and chopped parsley.

Taste and adjust seasoning—add a pinch more Cajun seasoning, hot sauce, or lemon juice to balance heat and acidity. Chill while preparing fish so flavors meld.

Pat the walleye fillets dry with paper towel and cut into 8 taco-sized pieces (about 2 oz each).

Set up a breading station: in one shallow bowl whisk together flour, cornstarch, 1 tbsp Cajun seasoning, 0.5 tsp salt and 0.25 tsp black pepper.

In a second bowl whisk eggs with milk until combined.

Heat a large skillet over medium-high and add about 0.5 cup vegetable oil (enough for shallow frying). Heat until shimmering and a pinch of flour sizzles immediately (around 350°F / medium-high).

Dredge each fish piece first in the flour mixture, shaking off excess, then dip into the egg wash, and return to the flour mixture for a second light coat. Press coating to adhere.

Fry fish in batches without crowding: 2–3 minutes per side until golden brown and cooked through (internal temperature ~140–145°F). Adjust heat as needed so coating browns but doesn't burn.

Transfer cooked fish to a wire rack or paper towel-lined plate and season lightly with a pinch of salt. Keep warm in a low oven (200°F) while finishing other batches.

Warm tortillas: wrap in a damp paper towel and microwave 20–30 seconds or heat individually in a dry skillet 20–30 seconds per side until pliable.

Spread about 1 heaping tablespoon of Cajun remoulade on each tortilla.

Place a small handful (about 1/4 cup) shredded lettuce onto the tortilla, then place one piece of fried walleye on top.

Top with diced tomato (about 1–2 tablespoons), a few pickled onion slices, and a drizzle (about 1/4 tsp) of sriracha per taco. Garnish with cilantro and a squeeze of lime.

Serve immediately with extra remoulade and lime wedges on the side.