Fish Tacos With Walnut Slaw

Fish Tacos With Walnut Slaw
4.5 from 2 ratings
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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.
Servings
4
servings
Ingredients
  • 1 1/2 cup savoy cabbage, shredded
  • 1 mango, peeled, seeded, and cut in strips
  • 1 avocado, cut into 16 equal slices
  • 3/4 cup walnuts, such as california walnut pieces
  • 1/4 cup sweet gherkins
  • 3 tablespoon yogurt, plain
  • 2 tablespoon 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
  • 4 tilapia fillets
  • 1/4 to 1/2 teaspoon sea salt
  • 1/4 to 1/2 pepper
  • 2 tablespoon olive oil
  • 8 flour or corn tortillas, small
Directions
  1. In a medium bowl, combine all walnut slaw ingredients. Mix well and set aside for 30 minutes.
  2. 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.
  3. Divide equally between the tortillas and top evenly with walnut slaw.
  4. Tips: Walnut slaw can be made a day ahead and kept refrigerated. May use haddock or catfish instead of tilapia.
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