2 ratings

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.


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


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.