Tilapia Tacos With Mango Avocado Salsa

Name: Tilapia Tacos With Mango Avocado Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 6-inch corn tortillas; 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; 3 tablespoons olive oil; 2 tablespoons fresh lime juice (from about 2 limes); Kosher salt; 1/2 cup sour cream; 1 tablespoon wasabi powder; 1/4 teaspoon kosher salt

This super fresh spin on fish tacos features a salsa-salad hybrid that brightens them up! If you can't find wasabi powder for your sour cream, add a bit of pure wasabi or even your favorite hot sauce for a kick.

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Image of Tilapia Tacos With Mango Avocado Salsa

Ingredients

8 6-inch corn tortillas

For The 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
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt

For The Sour Cream:

1/2 cup sour cream
1 tablespoon wasabi powder
1/4 teaspoon kosher salt

Instructions

In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Drizzle the tilapia filets with 1 tablespoon of the olive oil and season both sides with salt and pepper. Arrange half the fish in a single layer in the pan and cook 2-3 minutes each side. Repeat with the remaining fish. Set aside.
In a medium bowl, whisk together the remaining 1/3 cup olive oil, the lime juice, and 1 teaspoon salt. Add the avocados, mangoes, scallions, arugula, and cilantro. Toss until all the ingredients are coated.
In a small bowl, mix the sour cream and wasabi powder with 1/2 teaspoon of salt until smooth.
Warm the tortillas in a skillet or the oven.
Divide the mango avocado salad among the centers of the tortillas. Top with the fish and 1 or 2 teaspoons of the wasabi cream and serve.