Fish Tacos With Walnut Slaw

Name: Fish Tacos With Walnut Slaw
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

California Walnuts|June 8, 2016 9:46 am EST

4.5 (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

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

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.