Tilapia Fish Tacos With Arugula
November 03, 2017
"What could be better than corn tortillas that hold a wonderful mix of tilapia, sweet ripe mango, creamy avocado and peppery arugula!"
- Serving Size: 1 (416.5 g)
- Calories 645.3
- Total Fat - 39.8 g
- Saturated Fat - 14.3 g
- Cholesterol - 45.3 mg
- Sodium - 2430 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 8.2 g
- Sugars - 11.8 g
- Protein - 28.5 g
- Calcium - 148.5 mg
- Iron - 2.6 mg
- Vitamin C - 41.2 mg
- Thiamin - 0.3 mg
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.
Tips & Variations
No special items needed.