Tilapia Fish Tacos with Arugula

Total Time:
42 min
15 min
15 min
12 min

4 to 6 servings

  • Wonton cups:
  • 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
  • 1/4 cup canola or vegetable oil
  • Filling:
  • 3 tablespoons olive oil, plus more for drizzling
  • 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
  • 1 mango, peeled and flesh cut into 1/2-inch cubes
  • 3 green onions, finely chopped
  • 3 cups coarsely chopped baby arugula
  • Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (from about 2 limes)
  • Kosher salt
  • Creme fraiche:
  • 1/2 cup creme fraiche
  • 1 tablespoon wasabi powder*
  • 1/4 teaspoon kosher salt
Watch how to make this recipe.
  • *Can be found in Asian markets

  • Special equipment: a 12-count nonstick muffin pan

  • For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

  • Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

  • For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

  • For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

  • For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

  • To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

  • Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.

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Pairs Well With

Crisp, refreshing light beer

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    This recipe is featured in:

    Summer Entertaining Guide