Tilapia Fish Tacos with Arugula
Tilapia Fish Tacos with Arugula requires about 42 minutes from start to finish. This pescatarian recipe serves 6. This main course has 415 calories, 19g of protein, and 34g of fat per serving. It is a pretty expensive recipe for fans of Mexican food. Head to the store and pick up kosher salt and pepper, lime juice, kosher salt, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Watch how to make this recipe.
*Can be found in Asian markets
Special equipment: a 12-count nonstick muffin pan
For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
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.
Bake until lightly golden, about 6 minutes.
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.
For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat.
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.
For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste.
Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
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.
Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine
Tilapian on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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 GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.
GIFFT by Kathie Lee Gifford Pinot Grigio
GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.