Fish Tacos with Walnut Slaw

Total Time
50 Mins
Serves
4
Course

DESCRIPTION

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.

Total Time

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins

Nutrition

Calories
600 cal
Total Fat
28 g
Polyunsaturated Fat
13 g
Cholesterol
55 mg
Sodium
480 mg
Carbohydrates
56 g
Dietary Fiber
9 g
Protein
31 g

Ingredients

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
Fish
  • 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

Preparation

  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.