Tilapia Fish Tacos with Arugula

Step 1

*Can be found in Asian markets

Step 2

Special equipment: a 12-count nonstick muffin pan

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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.

Step 9

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