Tilapia Fish Tacos With Arugula

Prep Time
Cook Time
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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!"

Original recipe yields 4 servings


  • 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.



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)