Fish Tacos With Walnut Slaw

Tilapia, mango, and walnuts are the perfect summertime combination

Seasoned strips of flaky tilapia provide a tasty alternative to traditional tacos. Topped with a light, crunchy walnut slaw with sweet mango, these make the perfect meal any day of the week.

This recipe is provided by California Walnuts.

4
Servings
151
Calories Per Serving
Deliver Ingredients

Ingredients

For the walnut slaw:

  • 1 1/2 Cup savoy cabbage, shredded
  • 1 mango, peeled, seeded, and cut in strips
  • 1 avocado, cut into 16 equal slices
  • 3/4 Cups walnuts, such as California walnut pieces
  • 1/4 Cup sweet gherkins
  • 3 Tablespoons yogurt, plain
  • 2 Tablespoons apple cider vinegar
  • 2 spring onions, thinly sliced
  • 1 Tablespoon honey
  • 1 Teaspoon celery salt
  • 1 Teaspoon mustard powder
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1 red pepper flakes

For the fish:

  • 4 tilapia fillets
  • 1/4 to 1/2 Teaspoon sea salt
  • 1/4 to 1/2 pepper
  • 2 Tablespoons olive oil
  • 8 flour or corn tortillas, small

Directions

For the walnut slaw:

In a medium bowl, combine all walnut slaw ingredients. Mix well and set aside for 30 minutes.

For the fish:

Slice tilapia fillets into 1-inch pieces and season with salt and pepper. In a heavy-bottomed nonstick pan on medium-high heat, add oil and pan-fry tilapia pieces until cooked and flaky, about 5 to 7 minutes.

Divide equally between the tortillas and top evenly with walnut slaw.

Tips: Walnut slaw can be made a day ahead and kept refrigerated. May use haddock or catfish instead of tilapia.

Nutritional Facts

Total Fat
9g
13%
Sugar
9g
10%
Saturated Fat
7g
29%
Cholesterol
2mg
1%
Carbohydrate, by difference
16g
12%
Protein
4g
9%
Vitamin A, RAE
35µg
5%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
61mg
6%
Choline, total
3mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
44µg
11%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Phosphorus, P
50mg
7%
Selenium, Se
1µg
2%
Sodium, Na
249mg
17%
Water
119g
4%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.