Walnut Fish Tacos

Another great recipe from the California Walnut Commission – Walnut Fish Tacos!

Check it out the recipe and try it out for your next summer party.


1½ cups savoy cabbage, shredded 375 mL
1 mango flesh, cut in strips 1
1 avocado, cut in to 16 equal slices 1
¾ cups California walnut pieces 175 mL
¼ cups sweet gherkins 50 mL
3 tbsp plain yogurt 45 mL
2 tbsp apple cider vinegar 30 mL
2 spring onions, thinly sliced 2
1 tbsp honey 15 mL
1 tsp celery salt 5 mL
1 tsp mustard powder 5 mL
½ tsp garlic powder 2 mL
½ tsp onion powder 2 mL
pinch red pepper flakes pinch
4 tilapia filets 4
1 tsp sea salt 5 mL
1 tsp pepper 5 mL
2 tbsp olive oil 30 mL
8 small flour or corn tortillas


In a medium bowl, combine all walnut slaw ingredients. Mix well and set aside for 30 minutes.

Slice tilapia filets into 1-inch (2.5 cm) pieces and season with salt and pepper. In a heavy bottomed    non-stick pan on medium-high, 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.

Serves 4.

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

PER SERVING (2 tacos): about 626 cal,  27 g pro, 35 g fat (4 g sat. fat), 56 g carb, 7 g fibre, 36 mg chol, 1106 mg sodium. %RDI: 15% calcium, 20% iron, 4% vit A, 50% vit C.

For more great recipe ideas visit the California Walnut Commission website by clicking HERE


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