TILAPIA TACOS

June 26, 2010

So one of La Giada’s Aloha L.A. recipes is her Tilapia Tacos. This dish was absolutely amazing! Firstly, I had never eaten Tilapia before and I have to say it’s really delicious and super think and flaky, just how I like my fish fillets. The blend of fruit and vegetable packs these wanton tacos with flavor.

Make sure to let your Tilapia defrost well enough in advance because cooking it even partly frozen causes the defrosted edges to flake too much while the center takes longer to cook and doesn’t cook appropriately. Let the wanton wrappers defrost for at least an hour in advance so that they aren’t stuck together causing them to rip apart when pulling them away one-by-one. I would advise that when using the wantons, double up on them putting two in per muffin hole to make a thicker wanton cup and to add some extra texture to your tacos…if you like it extra crunchy. Also, you don’t have to necessarily use a pastry brush and canola oil to brush the wantons. I sprayed my muffin pan, placed the wantons in and sprayed over the wantons.

Enjoy and I hope you enjoy this delectable meal! 🙂

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Tilapia Tacos

Ingredients

Wonton cups:

24 (3 1/4 by 3 1/4-inch square) wonton wrappers
1/4 cup canola or vegetable oil

Filling:

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

Dressing:

3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt

Creme fraiche:

1/2 cup creme fraiche

1 tablespoon wasabi powder

1/4 teaspoon kosher salt

Prepare

1. For the wonton cups: Put an oven rack in the center of the oven.
2. Preheat the oven to 375 degrees F.
3. Using a pastry brush, brush each side of the wonton wrappers with canola oil.
4. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan.
5. Bake until lightly golden, about 6 minutes.
6. Remove the pan from the oven and let cool for 5 minutes.
7. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
8. For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat.
9. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste.
10. 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.
11. Set aside to cool slightly.
12. For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice.
13. Season with salt, to taste.
14. Add the avocado, mango, green onions, and arugula.
15. Toss until all the ingredients are coated.
16. For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
17. To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups.
18. Top each with 3 to 4 pieces of fish.
19. 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.

 

Tilapia Tacos
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Wonton cups
  1. 24 (3 1/4 by 3 1/4-inch square) wonton wrappers
  2. 1/4 cup canola or vegetable oil
Filling
  1. 3 tablespoons olive oil, plus more for drizzling
  2. 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
  3. Kosher salt and freshly ground black pepper
  4. 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
  5. 1 mango, peeled and flesh cut into 1/2-inch cubes
  6. 3 green onions, finely chopped
  7. 3 cups coarsely chopped baby arugula
Dressing
  1. 3 tablespoons olive oil
  2. 2 tablespoons fresh lime juice (from about 2 limes)
  3. Kosher salt
Creme fraiche
  1. 1/2 cup creme fraiche
  2. 1 tablespoon wasabi powder
  3. 1/4 teaspoon kosher salt
Instructions
  1. For the wonton cups: Put an oven rack in the center of the oven.
  2. Preheat the oven to 375 degrees F.
  3. Using a pastry brush, brush each side of the wonton wrappers with canola oil.
  4. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan.
  5. Bake until lightly golden, about 6 minutes.
  6. Remove the pan from the oven and let cool for 5 minutes.
  7. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
  8. For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat.
  9. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste.
  10. 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.
  11. Set aside to cool slightly.
  12. For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice.
  13. Season with salt, to taste.
  14. Add the avocado, mango, green onions, and arugula.
  15. Toss until all the ingredients are coated.
  16. For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
  17. To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups.
  18. Top each with 3 to 4 pieces of fish.
  19. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
Notes
  1. The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.
Adapted from Food Network
Adapted from Food Network
Florida Girl Cooks http://floridagirlcooks.com/
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author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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