Tilapia Fish Tacos with Arugula

Name: Tilapia Fish Tacos with Arugula
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes; 710 milliliters coarsely chopped baby arugula; 118 milliliters creme fraiche; 3 green onions, finely chopped; 0 teaspoons kosher salt; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lime juice (from about 2 limes); 1 mango, peeled and flesh cut into 1/2-inch cubes; 3 Tbsps olive oil; 3 Tbsps olive oil, plus more for drizzling; 3 fillets tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces; 59 milliliters canola or vegetable oil; 1 Tbsp wasabi powder; 36 4-inchs 12 1/4 by 3 1/4-inch square) wonton wrappers

Tilapia Fish Tacos with Arugula requires about 42 minutes from start to finish. One serving contains 422 calories, 20g of protein, and 33g of fat. For $3.07 per serving, you get a main course that serves 6. This recipe is typical of Mexican cuisine. Head to the store and pick up olive oil, vegetable oil, green onions, and a few other things to make it today. It is a good option if you're following a pescatarian and דל פחמימות, diet. If you like this recipe, you might also like recipes such as TILAPIA FISH TACOS (TACOS DE TILAPIA), TILAPIA FISH TACOS (TACOS DE TILAPIA), and Tilapia Fish Tacos.

Instructions

Watch how to make this recipe.

*Can be found in Asian markets

Special equipment: a 12-count nonstick muffin pan

Equipment you will use

Muffin Tray

For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan.

Ingredients you will need

Wonton Wrappers

Canola Oil

Equipment you will use

Pastry Brush

Muffin Tray

Bake until lightly golden, about 6 minutes.

Equipment you will use

Oven

Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

Equipment you will use

Oven

Frying Pan

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

Ingredients you will need

Salt And Pepper

Tilapia Fillets

Olive Oil

Fish

Equipment you will use

Frying Pan

For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste.

Ingredients you will need

Lime Juice

Olive Oil

Salt

Equipment you will use

Whisk

Bowl

Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

Ingredients you will need

Green Onions

Arugula

Avocado

Mango

For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

Ingredients you will need

Creme Fraiche

Wasabi Powder

Salt

Equipment you will use

Bowl

Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Ingredients you will need

Creme Fraiche

Avocado

Fish

Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.

Ingredients you will need

Wonton Wrappers

Equipment you will use

Oven

Equipment

Ingredients

Servings:

avocado, halved, pitted and flesh cut into 1/2-inch cubes 710milliliters

coarsely chopped baby arugula 118milliliters

creme fraiche 3

green onions, finely chopped 0teaspoons

kosher salt 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 2Tbsps

fresh lime juice (from about 2 limes)1

mango, peeled and flesh cut into 1/2-inch cubes 3Tbsps

olive oil 3Tbsps

olive oil, plus more for drizzling 3fillets

tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces 59milliliters

canola or vegetable oil 1Tbsp

wasabi powder 364-inchs

12 1/4 by 3 1/4-inch square) wonton wrappers

Recommended wine: Pinot Noir, Sparkling Wine, Pinot Grigio, Gruener Veltliner

Pinot Noir, Sparkling Wine, and Pinot Grigio are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Wild Horse Unbridled Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.

Wild Horse Unbridled Pinot Noir

This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.