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Tilapia Tacos With Mango Avocado Salsa
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
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
For The Filling:
For The Sour Cream:
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 569
Amount/Serving
% Daily Value
- Carbs
- 43 grams
- Protein
- 23 grams
- Fat
- 37 grams
- Saturated Fat
- 8 grams
- Cholestrol
- 60 milligrams
- Sodium
- 824 milligrams
- Fiber
- 9 grams
- Sugar
- 14 grams
1 comment
That wasabi in the sour cream was yummy! So fresh and clean! My go to fish tacos from now on :)