November 03, 2017
Dinner, Lunch, Main Dish,
Fish, Tilapia, Vegetables, North American, Quick Meals, Weeknight Meals, Skillet, Stove Top, No Eggs, Make it from scratch more
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"What could be better than corn tortillas that hold a wonderful mix of tilapia, sweet ripe mango, creamy avocado and peppery arugula!"
In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat.
Drizzle tilapia fillets with 1 tablespoon olive oil and season both sides with 1 tablespoon salt and pepper.
Arrange half the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, 2-3 minutes on each side. Repeat with remaining fish. Set aside to cool slightly.
In a medium bowl combine avocado, mango, cilantro, scallions, and arugula.
In a separate bowl, whisk together remaining 2 tablespoons olive oil, lime juice, and 1/4 teaspoon salt.
Drizzle over avocado mixture and toss to coat.
In a bowl, mix creme fraiche, wasabi powder and 1/2 teaspoon salt until smooth.
Warm tortillas by heating in batches in a dry skillet, turning occasionally until warm.
Divide the mango-avocado salad among the tortillas.
Top with fish and some wasabi creme fraiche.
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