I’ve been craving fish tacos, but I don’t deep-fry anything myself because if I do it once (and it turns out well) then I’m definitely going to do it again, and that’s not good for my attempts at eating well, so I leave the frying up to the professionals! I found a great pan-seared fish taco recipe with a twist, it’s got a an awesome avocado, arugula and mango ‘salsa’. Hope you enjoy!
Tilapia Fish Tacos
- ⅓ cup + 4 tablespoons olive oil
- 6 tilapia fillets (about 1 pound total), cut into ¾-inch pieces
- Kosher salt and freshly ground black pepper
- ¼ cup fresh lime juice (from about 3 limes)
- 2 avocados, cut into ½-inch cubes
- 2 mangoes, cut into ½-inch cubes
- 6 scallions, white and pale green parts, finely chopped
- 4 packed cups baby arugula, coarsely chopped
- 3 tablespoons chopped fresh cilantro leaves
- 1 cup crème fraîche or sour cream
- 2 tablespoons wasabi powder
- 8 (6-inch) corn tortillas
In a large non-stick skillet, heat 3 tablespoons of the olive oil over medium-high heat. Drizzle the tilapia fillets with 1 tablespoon olive oil and season both sides with 1 tablespoon salt and 1 teaspoon pepper. Arrange half of the fish in a single layer in the pan and cook for 2-3 minutes on each side, until the flesh is flaky and cooked through. Repeat with the remaining fish. Set aside to cool slightly.
In a medium bowl, whisk together the remaining olive oil, lime juice, and 1 teaspoon salt. Add the avocado, mango, scallion, arugula, and cilantro. Toss until all ingredients are coated.
In a small bowl, mix the crème fraîche/sour cream, wasabi powder, and ½ teaspoon salt until smooth. (Note: I didn’t have wasabi powder, so I just used hot sauce).
To warm the tortillas, heat them in batches on a dry skillet or place over a flame, for about 30 seconds each side.
Divide the mango-avocado salad among the centres of the tortillas. Top with the fish and 1-2 teaspoons of the wasabi crème fraîche and serve.
Source: Weeknights with Giada