Created by ForeverMama on November 3, 2017
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.