Good For You Friday: Tilapia Fish Tacos with Arugula


Happy Friday!  We had some friends over last night and made these awesome fish tacos.  It is an easy recipe and it’s pretty Clean and healthy, too.  It is not Clean, however, if you use an entire bottle of tequila making “skinny” margaritas for four people.  (Hence, the late blog post today.)  Whatever, it was worth it!  Recipe courtesy of Giada de Laurentiis.

| Tilapia Fish Tacos with Arugula | (serves 4)

  • 1/3 cup plus 4 tablespoons olive oil
  • 6 tilapia filets (about 1 pound)
  • kosher salt and freshly ground black pepper
  • 1/4 cup lime juice (from about 4 limes)
  • 2 avocados, peeled, pitted and cubed
  • 2 mangoes, peeled, pitted and cubed
  • 6 scallions, white and pale green parts only, finely chopped
  • 4 packed cups arugula (about 4 ounces)
  • 3 tablespoons chopped fresh cilantro
  • 1 cup sour cream or creme fraiche (I used greek yogurt)
  • 2 tablespoons wasabi powder
  • 8 (6 inch) corn tortillas

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.

Enjoy your weekend!