Fish Tacos with Walnut Slaw

Fish Tacos with Walnut Slaw

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.


For the Walnut Slaw:

  • 1-1/2 cups savoy cabbage, shredded
  • 1 mango flesh, cut in strips
  • 1 avocado, cut into 16 equal slices
  • 3/4 cup California Walnut pieces
  • 1/4 cup sweet gherkins
  • 3 tbsp plain yogurt
  • 2 tbsp apple cider vinegar
  • 2 spring onions, thinly sliced
  • 1 tbsp honey
  • 1 tsp celery salt
  • 1 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch of red pepper flakes

For the Fish:

  • 4 tilapia fillets
  • 1/4 - 1/2 tsp sea salt
  • 1/4 - 1/2 tsp pepper
  • 2 tbsp olive oil
  • 8 small flour or corn tortillas


  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, 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.

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