Let’s be honest… your weekend plans deserve better than another round of standard, uninspired fish sticks. That is why Kokanee Quinn is here! She was deep in an internet rabbit hole searching for a dish worthy of a prize-winning haul when she unearthed this absolute gem of a recipe. Inspired by northeast Montana’s legendary Montana Governor’s Cup Walleye Tournament at Fort Peck, which is THIS weekend, Quinn wanted a meal that tasted like a $20,000 grand prize victory. Jaime Teigen’s Walleye Taco Bowls with Jalapeño Slaw hits the jackpot, taking everything you love about a street taco and deconstructing it into a crisp, flaky masterpiece that actually stays in the bowl instead of dripping down your sleeve. Packed with a perfect hit of heat, a crunch from a homemade slaw, and just enough avocado to balance the scales, it’s an awesome way to celebrate a successful weekend on or off the water—even if you fished your fillets out of the grocery store freezer rather than Fort Peck!

Ingredients:

2 tsp Cajun seasoning 

1 lb Walleye fillets 

1 TB olive oil 

Fish Preparation:

Preheat the oven to 400°F. 

Pat dry the walleye fillets and cut into 1-inch pieces and add to a bowl. Drizzle with the oil and Cajun seasoning and toss until well coated. Line a baking sheet with parchment paper. 

Place the fish on the baking sheet and bake for 10 minutes or until the fish is flaky. Raise the heat to broil and cook for 3 more minutes to crisp the outside. 

Remove from the oven and prepare your bowls. 

Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, chopped cilantro, red onions, and salsa. 

Slaw Dressing:

¼ cup white vinegar 

¼ cup olive oil 

3 TB lime juice 

1 TB sugar 

¼ tsp celery salt 

Slaw Dressing:

2 cups cabbage, shredded 

2 cups red cabbage, shredded 

½ red onion, thinly sliced 

½ cup carrots, shredded 

2 jalapeños seeded and finely chopped 

⅓ cup cilantro, fresh and roughly chopped 

Slaw Preparation:

In a large bowl, whisk together the vinegar, olive oil, lime juice, sugar, and celery salt. 

To the dressing add the cabbage, red onion, carrots, and jalapeños and toss until everything is well coated. 

Toss with fresh cilantro just before serving.