Ingredients
- 6 tablespoons olive oil
- 6 fillets (1 pound) tilapia fish (cut into 3/4" pieces)
- 1 tablespoon kosher salt
- 3/4 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 avocado (ripe, cut into 1/2" cubes)
- 1 mango (cut into 1/2" cubes)
- 2 tablespoons chopped cilantro
- 3 scallions, chopped
- 2 ounces arugula (2 cups packed baby arugula, coarsely chopped)
- 1 tablespoon fresh lime juice
- 1 cup creme fraiche (or sour cream)
- 2 tablespoons wasabi powder
- 240 grams corn tortillas (8 tortillas, 6-inch)
How to Make
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Step 1: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat.
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Step 2: Drizzle tilapia fillets with 1 tablespoon olive oil and season both sides with 1 tablespoon salt and pepper.
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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.
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Step 4: In a medium bowl combine avocado, mango, cilantro, scallions, and arugula.
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Step 5: In a separate bowl, whisk together remaining 2 tablespoons olive oil, lime juice, and 1/4 teaspoon salt.
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Step 6: Drizzle over avocado mixture and toss to coat.
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Step 7: In a bowl, mix creme fraiche, wasabi powder and 1/2 teaspoon salt until smooth.
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Step 8: Warm tortillas by heating in batches in a dry skillet, turning occasionally until warm.
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Step 9: Divide the mango-avocado salad among the tortillas.
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Step 10: Top with fish and some wasabi creme fraiche.
We hope you enjoy this recipe!
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