How to make fish tacos with walnut slaw

With minimum cooking, these tacos are all about fresh flaky white fish and a crunchy, colourful slaw

Fish tacos with walnut slaw

This California walnut slaw can be made a day ahead and kept refrigerated, so prep the night before and you’ll have a tasty mid-week dinner ready in no time.

Prep: 40 mins

Serves 4

For the slaw

100g walnut pieces
150g savoy cabbage, shredded
1 mango, peeled and cut in strips
1 avocado, peeled and sliced
3 sweet gherkins, chopped
3tbsp plain yoghurt
​2tbsp apple cider vinegar
2 spring onions, thinly sliced
1tbsp honey
1tsp mustard powder
½tsp garlic powder
½tsp onion powder
A pinch of chilli flakes

For the fish

4 tilapia fillets
½tsp sea salt
1tsp pepper
2tbsp olive oil
8 small flour or corn tortillas

Combine all the walnut slaw ingredients in a medium sized bowl, mix well and set aside for 30 minutes.

Slice the tilapia fillets into 1 inch pieces and season with the salt and pepper. Place the oil in a heavy bottomed non-stick pan over a medium to high heat, and fry for about five to seven minutes, or until cooked and flaky.

Divide the fish equally between the tortillas and top with the walnut slaw to serve.

​Recipe from California walnuts (walnuts.org)