Tilapia Tacos with Avocado, Mango & Arugula

13 Aug

Tilapia Tacos with Mango and Avocado

Loving to cook and spending hours by a stove-top on a hot summer night do not necessarily go hand in hand.  While I like to limit my time in the kitchen on a really hot night, it never comes at the cost of a wholesome and appetizing meal.  The abundance of fresh seafood and superb summer produce are the perfect inspiration and ingredients for light, uncomplicated and exceptionally flavorful meals.

I recently came across Giada De Laurentiis’s Tilapia Fish Tacos with Arugula recipe and instantly feel in love with it. Giada’s recipe is an uncomplicated appetizer served up in wonton cups with a wasabi scented crème fraîche topping. I adapted her recipe to create a nifty summer night dinner that despite being economical and accessible is sophisticated and wholesome. Flakey Tilapia is flanked with sweet mango, creamy avocado, peppery arugula and a gently spicy Sirarcha kissed sour-cream topping.  Each of these delicious parts come together to create a nutritious taco that’s ideal for a hot summer night. 

Tilapia Tacos with Avocado, Mango & Arugula
Recipe adapted from Giada De Laurentiis’s Tilapia Fish Tacos with Arugula
Time: 20 minutes
Yield: 6-8 tacos

Ingredients:
Taco Topping Ingredients:
½ cup of low-fat or fat-free sour cream
½ – 1 tablespoon Sirarcha sauce (See note)
½ tablespoon fresh dill, chopped
Salt and pepper to taste
Taco Ingredients:
2.5 tablespoon of olive oil divided + more for drizzling
3 tilapia fillets, cut into 3/4 – inch cubes
Salt and pepper to taste
3 tablespoons of fresh lime juice
1 avocado, halved, pitted and flesh cut into ½ inch cubes
1 ripe mango, peeled and flesh cut into ½ inch cubes
3 green onions finely chopped
2 ½ packed cups of coarsely chopped baby arugula
6-8 whole wheat taco size whole grain or flour tortillas

Notes:

  • Sirarcha sauce is widely available in the International aisle of most grocery stores as well as in Asian stores. If you cannot find it, feel free to use another hot-sauce of your choice.

Method:
1) In a small bowl mix all the taco topping ingredients and set aside in a cool place. Note: Start with ½ tablespoon of Sirarcha, taste the topping and add more per taste.
2) Drizzle the Tilapia cubes with olive oil and season with salt and pepper to taste. In a large, nonstick skillet, heat 1 tablespoon of olive oil on medium-high heat. When the oil is hot place the fish in a single layer and cook until till the fish is flaky and fully cooked through.  About 2-3 minutes on each side. Set aside to cool slightly.
3) In a medium to large bowl whisk together 1.5 tablespoons of extra virgin olive oil, and the lime juice. Season this with salt to taste. Add to this the avocado, mango, green onions and arugula and carefully toss everything together.
4) Warm up the tortillas on the stove-top. Assemble the tacos:  In the center of the tortillas place some of the avocado, mango etc. salad. On this arrange a few pieces of the cooked tilapia. Top with some of the sour-cream and Sirarcha topping and serve immediately.

Meal Ideas:
Add a tomato soup first course.  Either of these tomato soups would be a delightful first course: Tomato and Lemongrass Broth with Orzo or a Roasted Tomato Soup with Truffle Oil & A Herbed Goat Cheese Ball.

2 Responses to “Tilapia Tacos with Avocado, Mango & Arugula”

  1. Norma Chang August 15, 2013 at 6:44 am #

    Easy and elegant with readily available ingredients, great summer meal.

  2. milkandbun August 31, 2013 at 2:00 pm #

    What a mouthwatering dish! Easy to cook is a definite plus! 🙂

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