Recipe courtesy of California Walnut Board and Commission (www.walnuts.org)
Makes 4 servings
The 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
The 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
In a medium bowl, combine all walnut slaw ingredients. Mix well and set aside for 30 minutes.
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.
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.