Walleye Tacos with Cabbage Slaw and Beer Beans


For the beans:

  • 1 Tbsp olive oil
  • 1/2 medium white onion, diced
  • 2 cloves garlic, minced
  • 2 15-oz cans pinto beans, drained and rinsed
  • 12 oz Mexican beer
  • 1/4 tsp each ground cumin, ground coriander, and ground ancho chili powder

For the slaw:

  • 8 oz coleslaw mix
  • 1 Tbsp olive oil
  • zest of 1 lime
  • Juice of 1/2 lime

For the tacos:

  • 1 lb walleye
  • 1 Tbsp olive oil
  • Juice of 1/2 lime
  • Red pepper flake
  • 6″ flour tortillas
  • Prepared mango salsa
  • 1/2 medium white onion, diced


Prepare the beans:

Warm the olive oil in a medium saucepan over medium heat. Add the onion and garlic with a pinch of salt and sweat until translucent. Add the beans, beer, and spices. Increase heat to high and cook until liquid is thickened (about 10 minutes), stirring frequently. Season to taste with salt and pepper.

Prepare the slaw:

Combine all ingredients in a medium mixing bowl. Let sit at least 5-10 minutes.

Prepare the fish:

Warm the olive oil in a medium nonstick pan over medium heat. Add the walleye and cook 3-4 minutes per side, depending on size of fillet, or until cooked through. Remove the fish from the pan and season with the lime juice and a pinch of red pepper flake. Season with salt and pepper.

Assemble the tacos:

Warm the tortillas in a dry pan until softened. Add fish and top with slaw, chopped onions, and salsa. Serve with beans on the side.