Turn your freshly caught walleye into a Cajun feast with a seaside vibe. These quick-to-prepare tacos are perfect for enjoying your catches of the day with a touch of spice and lots of freshness. Whether with walleye, perch, pike, or bass, this recipe works with all white-fleshed fish from Quebec. Put on your Sportchief fishing clothes and go from river to plate with ease.
✨ Recipe signed by chef Philippe April-LeQuéré, creator of the site Prisedejour
3A5 Watch the recipe in action with Philippe
To see the recipe come to life, watch the video right here:
Ingredients
Fish
600 to 800 g walleye fillets, skinless, boneless, cut into 3" sticks
Vegetable oil
1 tbsp Cajun spices or taco seasoning mix
1/4 tsp salt
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp ground coriander
1/4 tsp ground cumin
Pico de gallo
2 tomatoes, seeded, diced
1 onion, finely sliced
1 bell pepper (optional), diced
Juice of 1 lime
1/4 cup olive oil
Salt, pepper, and chili flakes to taste
1/4 cup fresh cilantro, chopped
Taco assembly
12 corn tortillas
Sour cream
Green cabbage or iceberg lettuce, thinly sliced
Steps
Prepare the pico de gallo by combining all the ingredients. Refrigerate
Heat a large pan over medium-high heat. Add a little oil and cook the tortillas 30 seconds on each side. Set aside
Coat the fish with spices. In the same pan, cook the pieces 2-3 minutes on each side
Assemble the tacos: a spoonful of sour cream, pieces of hot fish, crunchy cabbage, and a good dose of pico de gallo
Fisherman's tip
No perch on hand? Substitute with any local white fish: pike, bass, bluegill, monkfish or whitefish. Cajun flavor enhances everything!
Q&A for gourmet anglers
Can I make this recipe on a portable stove or campfire?
Yes! Use a well-heated cast iron skillet on your burner or on the embers. Vegetable oil and Cajun spices give a nice cook even outdoors.
Which local fish is closest to walleye?
The pike offers a firm texture and a mild taste similar. The perch and the monkfish are also excellent options.
Can I prepare the pico de gallo in advance?
Absolutely. It keeps in the fridge for 2 days. The longer it rests, the more the flavors develop.
I forgot the Cajun spices, what should I do?
No worries! Mix a bit of paprika, garlic powder, oregano, pepper, salt, cumin, and chili powder. It's the homemade equivalent!
What can I serve with these tacos?
A grilled ear of corn, a crunchy salad, or simply a cold beer around the fire. The important thing is the catch... and the pleasure.
9E5 Note: To cook comfortably by the lake or during your fishing trips, take a look at our collection of men's fishing clothing and women's fishing clothing – designed to keep you comfortable, dry, and protected all day long.
