Best 5 Tilapia Fish Tacos With Arugula Recipes

TILAPIA SALPICON TACOS

Steps:

• Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours.
• Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel.
• Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
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ONE PAN TILAPIA FISH TACOS WITH 5 MINUTE MOLE

Steps:

• Season the fish with salt, to taste, and coat in anise seeds.
• In a large saute pan over medium-high heat, add the oil. When the oil is hot add the tilapia and saute until golden on 1 side. Flip them over and finish cooking on the other side. Remove the fish from pan to a plate and keep warm.
• In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute.
• Deglaze the saute pan with the water and stir in the chili paste. Carefully transfer the mixture to a blender. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth.
• Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. Serve.

TILAPIA FISH TACOS WITH ARUGULA

Steps:

• *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.

TILAPIA WITH ARUGULA, CAPERS, AND TOMATOES

Steps:

• In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
• Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.

GIADA'S TILAPIA FISH TACO'S WITH ARUGULA RECIPE - (4.5/5)

Steps:

• 1. In large skillet, heat 3 Tbsp olive oil and fry fish filets single layer in pan, salt/pepper, on both sides (2-3 min each side), repeat until all fish is cooked. 2. In medium bowl, combine avacado, mango, cilantro, callions and arugula , wisk in 3 Tbsp olive oil, lime juice and 1/4 salt. 3. In medium bowl, mix creme fraiche or sour cream, wasabi powder and 1/4 tsp. salt 4. Warm totillas in dry skillet, turn occassionally until warm 5. Build tortillas, with mango-avacado salad, fish and cream ... Yum