Ingredients Jump to Instructions ↓

  1. 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*

  2. 1/4 cup canola or vegetable oil

  3. 3 tablespoons olive oil, plus more for drizzling

  4. 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces Kosher salt and freshly ground black pepper

  5. 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes

  6. 1 mango , peeled and flesh cut into 1/2-inch cubes

  7. 3 green onions, finely chopped

  8. 3 cups coarsely chopped baby arugula

  9. 3 tablespoons olive oil

  10. 2 tablespoons fresh lime juice (from about 2 limes) Kosher salt

  11. 1/2 cup creme fraiche

  12. 1 tablespoon wasabi powder*

  13. 1/4 teaspoon kosher salt

Instructions Jump to Ingredients ↑

  1. *Can be found in Asian markets Special equipment: a 12-count nonstick muffin pan For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. 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. 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. 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. For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth. 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. Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.


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