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