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.


Walnut Slaw
  • 1 1/2 cups savoy cabbage, shredded
  • 1 mango, peeled, seeded and cut in strips
  • 1 avocado, cut into 16 equal slices
  • 3/4 cup 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
  • Pinch of red pepper flakes
  • 4 tilapia fillets
  • 1/4-1/2 teaspoon sea salt
  • 1/4-1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 8 flour or corn tortillas, small


  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.

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


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