Serves 6
42 min
Tilapia Fish Tacos with Arugula
Recipe GLPRe4b8e9d0ac2a4a
Crispy wonton cups filled with tender tilapia, fresh avocado, mango, and peppery arugula tossed in a zesty lime vinaigrette, topped with a spicy wasabi crème fraîche. A light, fresh take on fish tacos that's perfect for a seafood-forward meal.
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Ingredients
12 wonton wrappers (3 1/4 by 3 1/4-inch square)
¼ cup Canola oil for brushing wonton wrappers
3 tablespoons olive oil, plus more for drizzling on fish
3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
Kosher salt
Freshly ground black pepper
1 avocado, halved, pitted, and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 cups coarsely chopped baby arugula
3 tablespoons olive oil for dressing
2 tablespoons fresh lime juice (from about 2 limes)
1/2 cup crème fraîche
1 tablespoon wasabi powder
Directions
Preheat the oven to 375°F with a rack positioned in the center. Using a pastry brush, coat both sides of each wonton wrapper with canola oil. Gently press each wrapper into the cup of a 12-cup nonstick muffin pan, covering the bottom and sides.
Bake the wonton cups until they turn light golden brown, approximately 6 minutes. Watch them carefully as they can brown quickly. Remove the pan from the oven and let the cups cool in the pan for 5 minutes.
Carefully lift the wonton cups out of the muffin pan and place them on a wire rack to cool completely, about 10 minutes.
While the wonton cups cool, heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Lightly drizzle the tilapia pieces with olive oil and season generously with kosher salt and freshly ground black pepper.
Arrange the seasoned tilapia in a single layer in the hot skillet. Cook for 2 to 3 minutes on each side until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F. Transfer the cooked fish to a plate and let it cool slightly.
In a medium bowl, whisk together 3 tablespoons of olive oil and the fresh lime juice. Season the dressing with salt to taste. Add the cubed avocado, mango, chopped green onions, and baby arugula to the bowl. Toss gently until all ingredients are evenly coated with the dressing.
In a small bowl, combine the crème fraîche, wasabi powder, and 1/4 teaspoon of kosher salt. Whisk until the mixture is smooth and well combined.
To serve, arrange the cooled wonton cups on a serving platter. Divide the avocado and arugula mixture evenly among the cups, filling each generously. Top each cup with 3 to 4 pieces of the cooked tilapia, then spoon approximately 1 to 2 teaspoons of the wasabi crème fraîche mixture over the fish. Serve immediately.
