Tilapia Fish Tacos With Arugula

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"What could be better than corn tortillas that hold a wonderful mix of tilapia, sweet ripe mango, creamy avocado and peppery arugula!"

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

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

Step 2

Drizzle tilapia fillets with 1 tablespoon olive oil and season both sides with 1 tablespoon salt and pepper.

Step 3

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.

Step 4

In a medium bowl combine avocado, mango, cilantro, scallions, and arugula.

Step 5

In a separate bowl, whisk together remaining 2 tablespoons olive oil, lime juice, and 1/4 teaspoon salt.

Step 6

Drizzle over avocado mixture and toss to coat.

Step 7

In a bowl, mix creme fraiche, wasabi powder and 1/2 teaspoon salt until smooth.

Step 8

Warm tortillas by heating in batches in a dry skillet, turning occasionally until warm.

Step 9

Divide the mango-avocado salad among the tortillas.

Step 10

Top with fish and some wasabi creme fraiche.

Tips & Variations


No special items needed.

Related

LifeIsGood

This is absolutely delicious and going into my Best of 2019 file. It's worth it to take the time to do all of the components. I especially loved the mango, avocado salsa! I took a little bit of the arugula out - so maybe about a cup and a half. I will definitely be making these again. Thank you!

review by:
(21 Apr 2019)