Tilapia Fish Tacos with Arugula

This is from Giada De Laurentiis' new book, Weeknights with Giada. She has become my number two go-to author for great recipes**. This makes a generous amount of filling for eight tacos. These were soooo good. My son ate six of them. My husband ate three..I had two. Satisfying, but healthy and light...and definitely yummy. We will have them again. And again.

Tilapia Fish Tacos with Arugula

Serves 4

3 tablespoons olive oil, plus more for drizzling

6 tilapia fillets (about 1 pound total)

Kosher salt and freshly ground black pepper

1/3 cup olive oil

1/4 cup fresh lime juice (about 2–3 limes)

1 tsp salt

2 , avocados,halved, pitted and cut into 1/2-inch cubes

2 mangos, peeled and cut into 1/2-inch cubes

6 scallions, white and pale green parts, finely chopped

4 cups arugula, coarsely chopped

3 T chopped fresh cilantro (I used more)

1 cup creme fraiche or sour cream (I used light sour cream)

2 T wasabi powder* (I used 1 T. and it was plenty spicy)

1/2 tsp kosher salt

8 6-inch corn tortillas  (or more!)

*We found it in the Asian food aisle at Giant.

Directions

For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle or brush 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. Cut into ¾-inch pieces

In a large bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocados, mangos, scallions, and arugula. Toss until all the ingredients are coated.

In a small bowl, mix together the creme fraiche or sour cream, wasabi powder and salt until smooth.

To warm the tacos, heat in batches in a dry skillet. Or, if you have a gas range, cook directly over the flame, turning occasionally for about 30 seconds with tongs, until each side is warm. Watch out… they burn quickly if you don’t keep an eye on them.

To assemble the tacos: Put the tortillas on plates, divide the mango-avocado mixture among the centers of the tortillas. Top each with fish. Spoon about 1 to 2 teaspoons of the wasabi cream mixture (or more if you like) on top of the fish and serve.


**See my September 2011 post to see who's number one.